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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.
Nakesha Harris says
I used cornflakes, I put them in my Ninja until it turned into flour I also used ColbyJack cheese and a little dry basil.
Sophie says
If I don’t need them to be low carb, could I use regular flour or bread crumbs instead of the almond flour? And how much would it use?
Karly says
Here’s the recipe that these were based off of – full of carbs. 🙂 https://www.bunsinmyoven.com/buffalo-chicken-meatball-sandwiches/
Kimberly says
Where do you get almond flour?
Karly says
I get it near the other flours at any grocery store. It can also usually be found in the health food section.
Rose says
This was really good! Thank you so much for sharing such a yummy, low carb recipe.
Kim clark says
Do you think almond meal would be okay to use?
Karly says
Yep, perfect!
Erin says
These are fantastic. I was a bit skeptical because the mix was very wet but they cooked up beautifully. AleYd on the hunt for tasty low carb recipes and this one will go into regular rotation.
Karly says
So glad they turned out for you!
christal says
How many grams of protein is there per serving?
Jennifer says
How many meatballs is a serving?
Karly says
The nutrition information provided is per meatball. The recipe makes 9 meatballs total.
Anonymous says
I didn’t have ranch dressing in the bottle, so I used half of a dry Hidden Valley Ranch dressing packet and it worked great! So maybe if you’re finding the mixture too watery, use the dry dressing instead!
Machaela says
I made these before and they were pretty watery and didn’t form balls but they tasted delicious. I’m making them again today and I decided to use a dry ranch packet instead and I think it’s going to help!
Karly says
Great swap! Let me know how that turned out!
Machaela Miller says
It turned out great! The meatballs were eaten in minutes. 🙂
Karly says
Awesome!!
Lindsay says
Would using blue cheese dressing instead be weird?
Karly says
Not at all!
Angela says
I made these tonight and while they were pretty moist with just half a cup, I added a little more almond flour until they rolled into balls. What helped was rinsing my hands every couple of meatballs. The final result was delish!
Karly says
Glad they worked out for you!
michele says
I had the same problem with the mixture being too wet. Very disappointed.
Karly says
I’m sorry to hear that. I’ve noted in the recipe that you may need to adjust the amount of almond flour depending on the brands you’re using.
Tina says
Hi, mine were also wet but I just put it into 18 silicon muffin wells instead. Little mini meatloaves! Worked great!
Kayla says
When I made these they were very messy and did not hold a ball form what-so-ever. It turned out more like buffalo ranch ground turkey mush.
Karly says
I’m sorry you had problems with this one! I’m wondering if using a different almond flour and/or ranch dressing is making these not quite stick together. I’ll put a note in the recipe. 🙂
Jenn says
Made these according to the measurements on the recipe and they came out really watery. Can’t even form a meatball.
Karly says
I’m sorry to hear that! You can add more almond flour if needed to help hold them together.
Pam says
Same here. I had to add A LOT more almond flour and even then they were still mushy :-(. They’re in the oven now. Hopefully they turn out ok.?
Karly says
They’re definitely going to be a fairly wet meatball before cooking, but I’ve never had a problem with them not holding together in the oven. How did they turn out for you?
Pam says
They turned out pretty good! My kiddo and hubby liked them, too. 🙂
Millie says
Made these tonight and we all loved them – even my 1.5 year old! Curious, you didn’t have protein listed in the nutrition facts, any idea how much protein is in them? Thanks!