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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.
Karen says
I made mine exactly like the recipe says. I didn’t like them no flavor. The almond flour was to much. I will try a different way.
Jennifer says
I have probably made these every week (at the request of my kids) since finding this recipe. I make them exactly as the recipe is written and they come out perfect every time! I bake them on foil sprayed with cooking spray instead of parchment paper. These are so good!
Karly says
That is so great to hear! I actually made them yesterday myself! 🙂
Shar says
Can you substitute regular all purpose flour? Would the measurement be the same?
Going to attempt making these while camping *fingers crossed*.
Karly says
No, you’ll want to use bread crumbs and just add enough to make the mixture hold together. I’m not sure how much that will be. 🙂
Shar says
They turned out like sad looking chicken biscuits lol. (Literally a Pinterest fail)
Did you form the balls with your hands?
I found it to be VERY sticky and mushy.
I’ll give it another try when I can find some almond flour…. everywhere I checked was out 🙁
Danielle Eister says
I followed the recipe exactly, but the whole thing was a mushy mess. 🙁
Karly says
I’m sorry to hear that, Danielle. I’m not sure what the issue could have been as I make these regularly and have never had that problem.
Brittany says
Delicious! I used ground turkey and subbed the almond flour for whole wheat flour and turned out great:) I also added a bit of extra buffalo sauce because who doesn’t like extra sauce?!!
Jill says
Same! Mine are in the oven as we speak 🙂
Kaylee DeFusco says
When made with turkey is when they start to become more like patties. Stick with the chicken and you should be good! Baking now, can’t wait to try them out!
Stephanie says
Mine did not hold together. All the cheese melted out and they looked like little pancakes. What did I do wrong? The flavor is so good so I need to get this right.
Karly says
Hi Stephanie! Sorry to hear this didn’t work out for you. Are you sure you followed the recipe exactly? I’ve never had a problem with these holding together. I would guess you didn’t use enough almond flour or added too much hot sauce.
Krisann says
I dont understand the people who say these turned out bad. I made them yesterday and they ended up being absolutely delicious. I didn’t use parchment. I used foil and sprayed the pan. They stayed together and the flavor was outstanding. I loved them and so did everyone else!
Karly says
So glad you enjoyed them! They’re a favorite of mine…I even eat them cold from the fridge for a quick snack. 🙂
Beti says
Are these too spicy for a kid?
Karly says
It’ll depend on how much spice your kids like. They’re similar to mild buffalo wings.
Holly N @ Spend With Pennies says
OMGosh!! I made these for dinner tonight and they were excellent. They had tons of flavor and I loved the texture, took everything I had not to eat the whole recipe myself! Delish!
Lora says
I added scallions and celery. They are fabulous!
Karly says
Sounds like great additions!
Brittany says
These were a hit at work! I prefer to make them smaller (I can’t eat a lot) and serve with a side of homemade blue cheese for dipping. They reheat pretty well too!
Vanessa says
I made these last night with the new improved recipe (dry ranch seasoning instead of all prepared ranch). I did use more chicken than was called for (1.33 lbs) but I kept everything else the same, and the mixture was very wet. Rather than form meatballs in my hand I plopped them with a spoon onto oiled aluminum foil and kind of shaped them with the spoon. These were tasty! They cooked completely at the recommended temp/time, and I used them to make wraps. Delicious!!
Kevin says
These meatballs came out delicious. True they are not easy to form into perfect balls but did come out close. My family absolutely loved them. Thank you Karly
Karly says
Glad to hear that!
Donna says
I have a bunch of shredded cooked chicken. Do you think I could put it in the food processor and use that instead of raw chicken?
Karly says
No, I think the chicken would be very dry if you cooked it a second time.
Mary says
I love these! Made them for dinner tonight, I make a bunch of small meatballs and then dip them in a ranch,Franks hot sauce and sriracha combo! Thanks for the idea!
Allison says
Hi! Really interested in serving these for an upcoming party. Do you think they would freeze well so I could prep in advance? Thanks!