Buffalo chicken meatballs start with my simple chicken meatball recipe and get spiced up with buffalo sauce and ranch. You can add blue cheese if that’s your style. These make a great appetizer or lunch.
I don’t know about you guys, but I have a habit of putting Frank’s hot sauce on just about everything. It adds so much tangy flavor and I just love it!
I especially love to combine my homemade ranch dressing with some Frank’s. That mixture is so good drizzled over my pizza stuffed zucchini.
I know that, traditionally, buffalo chicken recipes call for blue cheese crumbles and/or blue cheese dressing. Well, friends…nope. Not happening for me.I don’t know if you guys know this or not, but blue cheese is moldy cheese. I just can’t.
So, feel free to make adjustments to this recipe to use up your moldy cheese if you like. As for me, I’ll stick with cheddar and ranch. As God intended. 😉
How to make buffalo chicken meatballs:
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These baked chicken meatballs start with ground chicken, but I’m going to let you in on a little secret: It’s totally fine to use ground turkey if that’s all you can find. I honestly can never tell the difference in the finished product.
For the binder, we’re going to use almond flour. It works great and can be found in just about any grocery store these days.
Use your hands to mix together the ground chicken, almond flour, Parmesan cheese, egg, and seasonings. Easy stuff here.
Shape into meatballs and pop them onto a baking sheet.
We’re going to bake these hot and spicy chicken meatballs at 500 degrees for just about 13 minutes.
Once the meatballs are cooked through, whisk together your hot sauce and melted butter and toss the meatballs in to coat.
Mmm, saucy buffalo chicken meatballs.
You know what the next step is? Drizzle ’em with ranch or set out a little bowl to dip!
These low carb meatballs are seriously so easy and you can make them small so they work as appetizers or you can make them larger and serve them up for lunch or dinner.
Either way, this chicken meatball recipe is super tasty and always a hit in my house.
More low carb appetizers and snacks you might like:
Low Carb Crackers: Make a charcuterie board with these crunchy low carb crackers!
Keto Deviled Eggs: These deviled eggs have bacon and cheddar inside!
Fried Zucchini Recipe: Seriously good, especially when you’re craving fried food!
BBQ Meatballs: Everyone loves these and the homemade bbq sauce is so easy!
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Buffalo Chicken Meatballs
These meatballs bake up in less than 15 minutes and are perfect for serving at the next football game!
Per meatball: 163 calories, 12g fat, 12g protein, 2g carbs, 1g fiber = 1 net carb
Ingredients
- 1 pound ground chicken
- 1/3 cup almond flour
- ¼ cup Parmesan cheese
- 1 clove garlic, minced
- 1 egg
- 1 tablespoon chives
- ½ teaspoon onion powder
- ½ cup Frank’s hot sauce
- 2 tablespoons melted butter
- Ranch, for drizzling
Instructions
- Preheat oven to 500 degrees. Spray a large baking sheet with non-stick spray.
- Add the ground chicken, almond flour, Parmesan, garlic, egg, chives, and onion powder to a mixing bowl and mix with your hands until combined.
- Shape mixture into 12 evenly sized meatballs and place on the prepared baking sheet.
- Bake for 13 minutes or until chicken is cooked through.
- Whisk together the hot sauce and melted butter in a bowl and add the meatballs. Toss gently to coat.
- Serve meatballs hot or cold with a drizzle of ranch dressing.
Notes
For extra spicy meatballs, add ground cayenne pepper to the meatball mixture.
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Nutrition Information:
Yield: 12 Serving Size: 1 meatballAmount Per Serving: Calories: 163Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 361mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 0gProtein: 12g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.
Have you tried stuffing these with mozzarella cheese?
I haven’t, but it sure sounds good!
Can these be reheated in a crockpot with the sauce? I’m wondering if I should add some extra melted butter, or if I should put any ranch dip in there?
Hmm, I think they’d be fine kept warm in the crockpot. I would probably add a little extra sauce.
mine are in the oven now! i’m trying to figure the best way to put them in the crockpot tomorrow – i made a double batch, so i doubled the sauce – I alsp bought ranch dip, so I dont know if i should just use the buffalo sauce, or add some ranch dip in the pot?
Hi Bonnie! I wouldn’t add the ranch dip to the crockpot. I’d just serve it on the side for dipping. 🙂
This is a go to recipe for me at least once a week. I love these and they fit into my 21 day fix lifestyle thanks to the almond flour (which I do not taste at all). The only thing is that they are so addictive I can eat them all myself!
OMG!!! These are so delicious!! Taste just like buffalo wings and I used turkey. Only the barest hint of the almond flour which is pleasantly surprising. I cannot wait to make these for my Big-Little (19 yr old son) who loves all things buffalo chicken. Thank you for sharing such a fantastic keto recipe….Go HAWKS 2020
Yay! So glad you liked them!
Hi there! I noticed someone earlier asked about what to do if allergic to almonds. I am, too, so almond flour is never something I can use and so many low carb recipes call for it. Since I’m trying to be carb conscious, is coconut flour an option? I’ve heard it cooks/bakes very differently than almond flour. What to do??
I haven’t tried using coconut flour in meatballs before – it sucks up so much more liquid that I’m not sure how well it would work. I would suggest you try using crushed pork rinds in this recipe. I’d probably use about a cup.
These are delicious and so easy to make. I make them at least once a week. They are also a good grab and go even cold.
Is the parmesan grated parmesan or the stuff u sprinkle out of a canister?
I use the powdered kind in recipes like this to help bind the meatballs.
Why can’t you provide the actual weight or servings in ounces because depending on the app you use the carbs and protein vary but also it’s so much easier to just weigh the food portions Incase one is bigger than the other or you perhaps use a scooper for easy cooking. Can you help?
Hi Jan! The nutrition information is just there as a courtesy – I can’t guarantee that it’s accurate. Having one meatball a little bigger than the others isn’t going to make much of a difference, but if it’s that important to you, I’d recommend weighing each meatball as you make it and adding the nutrition information yourself. Hope that helps! 🙂
Can I use grated Parmesan cheese instead of the powdered cheese, we don’t like the powdered cheese?
You can try, but I’m not sure if it will hold together quite as well. The powdered kind works like breadcrumbs would to hold the meatballs together – not sure if the shredded will do that.
Curious how you came up with 1 net carb per meatball? I made a double batch and did the math and only got 7g carbs total, and that’s not subtracting fiber. For a double batch ♀️
I used My Fitness Pal to calculate the nutrition on this recipe.
These look amazing!! If making them for dinner what do you suggest serving them with? Side mac and cheese or salad? Maybe risotto? Roasted potatoes….more I think about it the more I want to make them!!
Hi Amanda! I think any of your ideas sound great if they fit your diet. I’d probably do cauliflower mac and cheese and a salad. 🙂
These are so good. Made them 3 times already. Thank you
Do you have nutrition facts or did I miss them?
They’re at the top of the recipe card. 🙂
These look delish! I was looking around for new apps for game days now that football is back. So glad I found this one!
This was delicious! Thank you!
I’m allergic to almonds, can I use regular flour?
I would use breadcrumbs, if you’re not concerned about your carb intake.
The instruction call for pork rinds but the list does not included them. Are they also let out of the calculations?
Yep, sorry about that! Fixed now!
Hi Karly-you mention crushed pork rinds but they’re not in the ingredient list. How much do you use? Thanks in advance!!
Hi Kat! Sorry about that – the recipe doesn’t use pork rinds, just almond flour. 🙂