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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.
jackie @ superman cooks says
These are right up our alley!! LOVE anything buffalo…. but never tried meatballs! Genius! And low carb too? Win win!!
Karly says
Since they’re low carb, you can eat a double portion. 😉
Olivia Cucco says
These look amazing! I love the idea of using almond flour in place of breadcrumbs. Add some more protein to your protein. haha Can’t wait to try these, smothered in Cholula!
Karly says
Mmmm, Cholula. Love that stuff!
Keith @ How's it Lookin? says
They look great. Chicken meatballs are something different, thanks for the idea
karrie @ Tasty Ever After says
I love eating low carb if it means I can eat these wonderfully delcious beauties! When I do low carb, I have a huge appetite and I will literally eat this whole 1 pound recipe of meatballs by myself…with extra hot sauce…on top of another 1 pound of roasted kale. Then my Hubby will be like “Where’s my dinner?” lol! Seriously, pinning this and making soon 🙂
Liz @ travellingtabletales says
These look great. What a simple, but delicious looking recipe. I love anything spicy too! xx
Stacey @ The Sugar Coated Cottage says
Oh my gosh! Finally a low carb recipe I am excited to try. I am on a low carb kick this week as well, I think the warmer weather brings it out in me and I know what you mean about feeling better. When I go low carb I start to lean towards spicy as well so these really hit the mark. Plus anything with buffalo sauce is a winner with me. Take care.
Karly says
Hope you enjoy these!
Allison - Celebrating Sweets says
I’m totally into baked meatballs and these sound ah-mazing! I’m excited to try the almond flour, I’ve never used it in meatballs before.
Holly N @ SpendWithPennies.com says
The amoun of buffalo sauce I eat really isn’t normal, I have to buy it in bulk at Costco… very frequently.
I love that you’ve kept these low carb with almond flour, I’ve made a similar recipe but it had bread crumbs so I really can’t wait to try your version!!
Chelsea @chelseasmessyapron says
LOVE how simple the ingredient list for these are, and low carb too? Yessss!!! These look amazing Karly!
Christin@SpicySouthernKitchen says
I think I need to start eating low carb too. My sugar cravings have been out of control lately.
These meatballs look totally amazing. With a plate full of these, I wouldn’t miss the carbs at all.
Tina @ Sugar Bean Bakers says
I’m down with anything buffalo! Sounds goood!
Shirley says
so happy to see some new and creative low carb dishes out there. Good luck on this way of eating. I am also doing the low carb thing
Kathie says
What can you use besides almond flour? I do not need them gluten free and have an allergy to almonds.
Karly says
I haven’t tried making a low carb version of meatballs with anything besides almond flour, I’m afraid. Pork rinds may work, but I’d bet you would need to increase the amount a bit. Adding some powdery Parmesan cheese would help too.
Amanda says
Would coconut flour be weird? Otherwise quick oats
Cindysalminen says
I used coconut flour they were fine
Karly says
Good to know!
Alicia says
I used ground flaxseed. Tasted great.
Karly says
Interesting! I’ve never tried flax in a meatball before. I’ll have to experiment with that.
Vickie says
Do you purchase almond flour or make your own? Is there an advantage of one over another?
Karly says
I purchase almond flour. I’ve never looked into my making my own. 🙂
Lala says
If you over process your almonds you will end up with almond butter instead of flour, but if your careful it is pretty easy to make.
Liz says
Thanks Karly.