Buffalo Chicken Meatballs (Low Carb, Keto, Gluten Free)
These low carb meatballs are bursting with flavor from buffalo sauce and ranch dressing! We love these buffalo chicken meatballs and I think you will too!
So, I’ve been on another low carb kick and it’s been going really well. When I do low carb, I end up eating a ton of meat and veggies and I actually feel really good and healthy. I never get that bloated “I ate too much dinner” feeling that I normally get when I’m eating carbs. It’s just so much easier to eat a healthy amount of food when your food is packed with protein. The higher fat content helps a lot too!
The thing is, I’m the only one in my house eating low carb. The rest of the family still wants their dinner to taste like they’re used to. They don’t want any strange ingredients or substitutions, so it can be tricky sometimes.
Meatballs is the one food that I’ve just downright mastered at making low carb. Low carb meatballs are so easy and they’re always a crowd pleaser!
These buffalo chicken meatballs are baked, so there’s no worry about frying anything. They’re juicy and moist and my kids love them on sandwich buns. I eat mine with a fork to keep it low carb.
I keep these fairly mild for the kiddos. Then everyone can drizzle on extra hot sauce and ranch as they see fit. It’s a good compromise! I’ve been on a major spice kick lately, so extra Frank’s on mine please!
By my calculations, these clock in at around 1 gram net carbs per meatballs. Your mileage may vary, depending on the brands you use and how large your make your meatballs, of course.
Low Carb Buffalo Chicken Meatballs
Per meatball: 153 cal, 11 grams fat, 2 grams carbohydrates, 1 gram fiber, NET CARBS: 1 gram
- 1 pound ground chicken or turkey
- 1/2 cup almond flour
- 1/4 cup cheddar cheese
- 1/4 cup prepared ranch dressing, plus more for serving
- 1/4 cup hot sauce, plus more for serving
- 1 egg
- Preheat oven to 500 degrees. Line baking sheet with parchment paper.
- Add all of the ingredients to a medium bowl and mix well with your hands.
- Form mixture into 9 evenly sized meatballs and place on the prepared baking sheet.
- Bake for 15 minutes or until cooked through.
- Serve with extra hot sauce and ranch dressing, as desired
NOTE: If your meatballs are not holding together well, add a bit more almond flour until you reach a thicker consistency. Different brands of almond flour, ranch dressing, and hot sauce seem to be affecting the moisture content. I use Bob's Red Mill Almond Flour/Meal, Frank's Red Hot, and Hidden Valley Ranch with these measurements.