These Buffalo Chicken Meatballs have just the right amount of spice, they’re baked instead of fried to keep things easy, and they just so happen to be low carb and gluten free, too! Drizzle with ranch or blue cheese for the perfect appetizer or main course!
If you’ve been around here for long, you know there are two things that I really love…the flavors of buffalo chicken and low carb recipes that don’t taste low carb recipes!
I’m suuuuuuuper picky about our keto and low carb recipes tasting like ‘regular’ food, because my husband and kids have to eat it too. I don’t want to brag, but I’m basically a ninja when it comes to turning every day favorites into something a bit healthier at this point. 😉
These Buffalo Chicken Meatballs happen to be low carb – made with almond flour instead of bread crumbs, which gives them a boost of nutrition and cuts out the extra gluten and carbs that we probably don’t need added to every meal of the day.
If you love buffalo chicken, you’ll love these meatballs!
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What We Love About Low Carb Meatballs:
Meatballs are beyond simple to make into a low carb favorite. Just use almond flour in place of the bread crumbs and bake them up! So easy!
These turn out so moist and flavorful. They have just a bit of kick in the meatball and then you can drizzle extra hot sauce and ranch on top to get the perfect heat level for everyone!
These buffalo chicken meatballs are baked, so there’s no worry about frying anything. Easy to make and easy to clean up!
Finally, these can be served in a number of ways – with toothpicks and keto blue cheese dressing for a fun appetizer/snack or as a main dish over cauliflower rice or a salad.
Another favorite low carb recipe is our egg roll in a bowl. It cooks in just 15 minutes and the whole family loves it!
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Ground Chicken – We use lean ground chicken, but ground turkey works just as well and you really can’t tell the difference. Grab whatever is on sale.
Almond Flour- Rich in vitamins, naturally low in carbs, and gluten free! Almond Flour is our go to for low carb meatballs.
Cheese – The cheese helps binds the meatballs while also adding a bit of flavor.
Ranch/Blue Cheese – We season the meatballs with ranch seasoning and then drizzle on ranch dressing or blue cheese when serving.
Hot Sauce – Frank’s Red Hot is our go to when it comes to buffalo sauce!
What Readers are Saying!
“I have been making these for a couple of years now…hubby loves them and I do the recipe as written. If it seems too wet I might add a bit more almond flour. Always turns out good for me!” – Kelly C.
How to Make Buffalo Chicken Meatballs:
Mix: Add everything to a mixing bowl and stir well to combine.
You don’t want mushy meatballs so if it seems like there is too much liquid from the hot sauce and ranch dressing, you can in a bit of grated Parmesan cheese to dry things out a bit without adding extra carbs.
Shape: Shape the mixture into 9 evenly sized meatballs. We use a cookie scoop for this.
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Bake: Arrange the meatballs on a baking sheet and bake at 500 degrees for 15 minutes or until they have cooked through.
Serve: We serve our meatballs with extra hot sauce and ranch or blue cheese dressing for drizzling and dipping. This let’s everyone get their meatballs to the spice level they prefer.
You can keep the baked meatballs in the refrigerator for about 4 to 5 days if they are well sealed. Reheat in the microwave.
Yes, we’ve replaced traditional breadcrumbs with low carb and gluten free almond flour.
MORE MEATBALL RECIPES!
- Grape Jelly Meatballs
- Teriyaki Meatballs
- Air Fryer Meatballs
- Bacon Wrapped Meatballs
- Turkey Meatballs
- BBQ Meatballs
Low Carb Buffalo Chicken Meatballs
- 1 pound lean ground chicken
- 1 large egg
- 1/2 cup almond flour
- 1/4 cup hot sauce plus more for serving
- 1/4 cup shredded cheddar cheese
- 2 tablespoons prepared ranch dressing plus more for serving
- 1 tablespoon dry ranch seasoning
- Preheat oven to 500 degrees. Spritz a baking sheet with nonstick spray.
- 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 the internal temperature reaches 165 degrees.
- Serve with extra hot sauce and ranch dressing, as desired.