Buffalo Meatball Grilled Flatbread

Recipe sponsored by Sweet Baby Ray’s

I love cooking pizza and flatbread on my grill. In my opinion it is the best way for a home cook to get into the world of making great pizza! It is also really fun to do as an appetizer when you are having people over.

These Buffalo Meatball Flatbreads had a really unique flavor. Using the rich and buttery Sweet Baby Ray’s Buffalo Sauce as the base layer added a vibrancy to the whole pizza. The meatballs themselves were awesome and I could easily just snack on them on their own. I added fresh oregano in the meatballs and on top of the flatbread to really push the floral herbaceous springtime flavors.
In the meatballs was chicken, breadcrumbs, cheddar, egg, parsley, oregano, and Sweet Baby Ray’s Hot Sauce Form and broil on both sides. Once cooked, I tossed these in a little Sweet Baby Ray’s Buffalo Sauce while they were still hot so the flavor could really stick to the meatballs. Celery, carrot, and the meatballs cut into 8ths. Grill the dough on high on the first side, then flip and turn the grill to low. Brush on the Sweet Baby Ray’s Buffalo sauce first. Then add the meatballs, veggies, and mozzarella cheese. A thin drizzle of ranch and some fresh oregano to finish it off. The juicy meatballs and crunch of the carrot and celery really reminds you that you are eating buffalo chicken, and the crispy flatbread is a great vehicle for these flavors. And of course add a little more hot sauce if you want to take it to the next level!

Buffalo Meatball Grilled Flatbread

  • Meatballs
  • 1 pound Ground Chicken
  • 1 clove Garlic
  • 1 Egg
  • 2 tablespoons Chopped Parsley
  • 1 teaspoon Chopped Oregano
  • 3/4 cup Grated Cheddar
  • 2 tablespoons Sweet Baby Ray's Hot Sauce
  • 1/4 cup Sweet Baby Ray's Buffalo Sauce
  • Flatbread
  • store bought pizza dough
  • 1/2 cup Sweet Baby Ray's Buffalo Sauce
  • 1/2 cup Chopped Carrots
  • 1/2 cup Chopped Celery
  • 1 cup Grated Mozzarella
  • 1/4 cup ranch dressing
  • 1 tablespoon Fresh Oregano


  1. Makes 2 flatbreads with leftover meatballs.
  2. Mix the meatball ingredients except for the buffalo sauce. in a large bowl. Season with salt and pepper.
  3. Preheat broiler to high.
  4. Lightly grease a baking sheet.
  5. Form the meatballs and put them onto the baking sheet. I like medium-small sized meatballs, about 1.5 - 2 inches in diameter.
  6. Broil on high for 3-5 minutes until browned, flip the meatballs and repeat.
  7. Toss the meatballs with the buffalo sauce and set aside. Cut into 8ths once cooled.
  8. Preheat grill.
  9. Split the dough in half and roll out to a long thin shape.
  10. Lightly coat the entire dough in oil.
  11. Grill the flatbread on high for 3 minutes to brown, then lower heat and flip.
  12. Brush on the buffalo sauce on the two flatbreads evenly. Top with the veggies, enough meatballs for your personal preference, and the cheese. Close the grill and cook until melted.
  13. Remove from heat, top with ranch and oregano, cut, and serve with extra hot sauce.