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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 low carb meatballs:
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!
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.
Recipe Notes
For extra spicy meatballs, add ground cayenne pepper to the meatball mixture.
22 comments
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. 🙂
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!
I’m allergic to almonds, can I use regular flour?
I would use breadcrumbs, if you’re not concerned about your carb intake.
This was delicious! Thank you!
These look delish! I was looking around for new apps for game days now that football is back. So glad I found this one!
Do you have nutrition facts or did I miss them?
They’re at the top of the recipe card. 🙂
These are so good. Made them 3 times already. Thank you
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.
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.
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.
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.
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.