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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!
Other buffalo inspired favorites include our Buffalo Chicken Pizza and Buffalo Chicken Pasta.
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!
Ingredient Notes:
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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.
Helpful Tip!
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.
My Favorite Cookie Scoop!
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.
More Buffalo Chicken Recipes:
FAQs:
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
Ingredients
- 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
Instructions
- 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.
Sarah says
I made these tonight and had to hold back from licking the plate ! I used 3/4 cup almond flour and they came out great. Topped with blue cheese, hot sauce & scallions. Yum!
Karly Campbell says
I’m so glad you enjoyed them! Thanks for the review!
Kelly Choate says
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!
Karly says
Thank, Kelly!
Gina says
I made this but it’s very gooey inside and I’m worried it’s not cooked. Is that how it’s supposed to be?
Karly says
Hi Gina! We always use a meat thermometer for accuracy when cooking meat. Chicken should reach 165 degrees when fully cooked. 🙂
Jennle Baxter says
These are so yummy! Thanks to my niece for sharing this recipe w/me.
Amazingly yummy ?
C. Fiehler says
I just made these using the above ingredients and it wasn’t runny and easy to make the meatballs. I did use ground turkey like Jennie-O NOT the stuff in the tube! That stuff didn’t even make good hamburgers, they fell apart.
Otherwise made ahead and refrigerated them till I cook them later.
Looking forward to trying them, thanks for recipe.
Karly says
Hope you love them!
Susan Lee says
I haven’t tried these yet, but I plan to. I see lots of comments about mushiness of the mixture. I’m betting that dark meat chicken is probably wetter than ground chicken breast.
What do you use? Ground breast meat?
Karly says
I use the ground breast meat. 🙂
Heather says
I made these as written and they are a wet mess. Made more of a chicken patty than a meatball. 500 degrees just burned the edges and made them stick to the pan even when greased. The almond flour also gave them a funky texture.
Roxanne says
I’m from Buffalo and want to try with blue cheese crumbles and celery! I cannot wait! How is your Keto diet doing? I am on day 2 and so far so good!
Karly says
Hi Roxanne! Blue cheese crumbles would make a great addition! I’m tend to bounce on and off of keto, but I’ve started a second blog with all low carb recipes, if you’re interested. You can find me at thatlowcarblife.com. 🙂
Grace says
Weird question I know – but what do you think would happen if I added a little baking powder to the mix???
Karly says
I have no idea. What are you hoping will happen?
VD says
First of all, the parchment paper burned at 500deg and the meatballs stuck, burned to the paper. Lets back up though….mix slop with your hands?! This goop mix was horrible and completely a waste of all ingredients. I seriously wondered while making these if the author ever even really made them, in real life. What a joke of a recipe – JUST CUT UP SOME CHICKEN AND TOSS IN FRANKS BUFFALO SAUCE, Boom, Done.
Sherry says
Made with ground pork, very good but a bit soft . Next time more almond flour, may add celery too.
Brittany says
So I made these….. but I had to add another binder because even though I followed your recipe to a T, the mixture was so soupy and gloppy there was no possible way I was going to form balls. Maybe you’re using g a different almond flour or ground chicken…? That’s the only thing I can think of that would cause such a drastic difference in textures.
Other than that, this recipe was delicious! My husband loved it… the only sad thing is the extra binder that was needed 🙁