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Home » All Recipes » Dairy Free Recipes

Easy Buffalo Chicken Meatballs (Whole30 and Keto!)

Modified: Jan 11, 2021 by Monica Le · Published: Jan 11, 2021 · 3 Comments

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These easy buffalo chicken meatballs are made with ground chicken, almond flour and come swimming in a creamy, tangy, and spicy buffalo sauce. Eat them alongside your favorite side dish or throw them onto a salad. They are gluten free, dairy free, paleo, keto, and Whole30.

buffalo chicken meatballs in a pan with green onions

These buffalo chicken meatballs

  • Are made with ground chicken but can also be made with ground pork or beef
  • Incredibly quick and easy to make... the whole process takes less than 30 minutes!
  • Are perfect for meal planning and meal prep. Throw them on a salad or serve with your favorite side dish.
  • Are incredibly MOIST- there, I said it! 🙂
  • Gluten free, dairy free, paleo, keto, and Whole30!

Tip

Feel free to use another ground meat like pork or beef, but make sure it's not too lean. I prefer to use about 90% lean.

ingredients to make meatballs in a large ceramic bowl

How to make buffalo chicken meatballs

Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.

Combine all of the meatball ingredients together in a bowl. Do not over-mix. I like to use my hands for this step, but you can alternatively use a large spoon.

Divide into (20) meatballs- this will be about 2 tablespoons of mixture per meatball. Roll them gently between your hands and place on the parchment lined baking sheet a few inches apart.

Check out My Buffalo Paleo Pizza

Gluten Free, Dairy Free, and all the tang!

Make It

Bake at 400 degrees Fahrenheit for 18 minutes. Pull the pan out of the oven and let them rest for about 10 minutes before touching them.

While they are baking, prepare the sauce. In a small saucepan, combine all of the sauce ingredients together and stir. Cook over medium-low heat until simmering. Once simmering, turn the heat down to low and let cook for another 3-4 minutes, stirring often as it thickens up.

Turn off the heat and drench the meatballs in the sauce. Top off with extra green onions and serve warm.

Leftovers will keep in an airtight container refrigerated for at least 5 days.

As always, lots of tips, FAQ's and substitution information in the Recipe Notes below!

meatballs prepped on a baking sheet with parchment paper

The ingredient list needed for the buffalo chicken meatballs to come together is quite short.

What's really awesome is that you'll be using a lot of the same ingredients for the sauce you'll be making.

All together, you will need:

  • Ground chicken
  • Hot sauce
  • Green onions
  • Garlic
  • Egg
  • Almond flour
  • Ghee or grass-fed butter
  • Canned coconut milk or non-dairy milk
  • Salt and pepper
ingredients laid out to make buffalo chicken meatballs: Ground Chicken, Hot Sauce, Garlic, Green Onions, Egg, Almond Flour

What do you eat with buffalo meatballs?

My favorite way to serve these meatballs is alongside my favorite side dish. That could mean serving them that way or on top of a salad as the protein component.

I love having them with:

  • Roasted veggies
  • Cauliflower rice
  • Mashed potatoes
  • A green salad
  • Spaghetti squash
  • Zucchini or another spiralized vegetable
  • Pasta
  • Rice or quinoa
buffalo chicken meatballs with ranch drizzle and green onions

How do you make buffalo sauce from scratch?

This is my favorite part about this recipe... the sauce!

When Tim first tried them, he was like: "Is this a creamy buffalo sauce you bought at the store?" 😉

It actually comes together so quickly and easily on the stovetop. You are using a lot of the same ingredients you used for the meatballs themselves, so it's very low fuss.

You simply heat them all up together and stir, stir, stir.

I like to use hot sauce, a creamy non-dairy milk, fresh garlic, ghee/grass-fed butter, and some salt and pepper.

That's it. Voila!

buffalo chicken meatballs in a pan with green onions on top

Nutritional Information for Whole30 buffalo chicken meatballs

These buffalo chicken meatballs are not only paleo and Whole30 compliant, but they are also low carb and keto.

What a steal! Be sure to serve them with a low carb side like cauliflower rice or over a salad if you'd like to keep the meal low carb.

Each serving has:

  • 7 grams carbs
  • 19 grams protein
  • 25 grams fat
creamy buffalo chicken meatballs in a pan with toothpicks

More Whole30 recipes you'll love:

The Best Keto Shepherd's Pie

Whole30 Buffalo Chicken Salad

Greek Lamb Meatballs

Keto Chicken Stir Fry

Whole30 and Paleo Tuna Salad

buffalo chicken meatballs in a pan with green onions

Easy Buffalo Chicken Meatballs (Whole30 and Keto)

Monica Le
These easy buffalo chicken meatballs are made with ground chicken, almond flour and come swimming in a creamy, tangy, and spicy buffalo sauce. Eat them alongside your favorite side dish or throw them onto a salad. They are gluten free, dairy free, paleo, keto, and Whole30.
4.34 from 12 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine American
Servings 6
Calories 310 kcal

Ingredients
  

Meatballs

  • 1 pound ground chicken see notes
  • 1 cup almond flour
  • 1 large egg
  • 4 garlic cloves minced
  • ⅓ cup hot sauce see notes
  • ¼ cup green onions, plus extra for garnish thinly sliced

Creamy Buffalo Sauce

  • ½ cup hot sauce see notes
  • 2 tablespoons grass-fed butter or ghee
  • 4 garlic cloves minced
  • ¼ cup coconut cream see notes
  • kosher salt to taste
  • big pinch of black pepper

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
  • Combine all of the meatball ingredients together in a bowl. Do not over-mix. I like to use my hands for this step, but you can alternatively use a large spoon.
  • Divide into (20) meatballs- this will be about 2 tablespoons of mixture per meatball. Roll them gently between your hands and place on the parchment lined baking sheet a few inches apart.
  • Bake at 400 degrees Fahrenheit for 18 minutes. Pull the pan out of the oven and let them rest for about 10 minutes before touching them.
  • While they are baking, prepare the sauce. In a small saucepan, combine all of the sauce ingredients together and stir. Cook over medium-low heat until simmering. Once simmering, turn the heat down to low and let cook for another 3-4 minutes, stirring often as it thickens up.
  • Turn off the heat and drench the meatballs in the sauce. Top off with extra green onions and serve warm.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days.
  • As always, lots of tips, FAQ's and substitution information in the Recipe Notes below!

Notes

Ground meat: Feel free to use another ground meat like pork or beef, but make sure it's not too lean. I prefer to use about 90% lean.
Hot sauce: My two favorites to use in this recipe are Cholulua and Frank's Red Hot.
Non-dairy milk: You can use full fat canned coconut milk or a fatty and creamy non-dairy milk like Oatly oat milk. You don't want to use something too thin as the sauce won't end up creamy.
Fresh herbs: I like to top these off with extra green onions. They are also delicious with some fresh sprinkled parsley!

Nutrition

Calories: 310kcalCarbohydrates: 7gProtein: 19gFat: 25gSaturated Fat: 9gCholesterol: 105mgSodium: 938mgPotassium: 501mgFiber: 2gSugar: 1gCalcium: 55mg
Keyword Buffalo Chicken Meatballs
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    4.34 from 12 votes (10 ratings without comment)

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  1. Meredith says

    August 28, 2022 at 4:23 pm

    I had high hopes… super spicy idk why I didn’t expect to use the whole hot sauce bottle. The inside was kinda dry it just had a weird texture that. Too much garlic as well. Feel like it would’ve been better with garlic powder rather than actual garlic.2 stars

    Reply
  2. Shanna Meyers says

    January 20, 2021 at 5:45 pm

    These were so delicious, quick and easy to make!! I put mine on top of a salad and they made the perfect dinner!5 stars

    Reply
    • Monica Stevens Le says

      January 21, 2021 at 2:53 pm

      YAY! Yes, I loveeee them on salad!

      Reply

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