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    Home » Diet » Dairy Free » Easy Buffalo Chicken Meatballs (Whole30 and Keto!)

    Easy Buffalo Chicken Meatballs (Whole30 and Keto!)

    Published: Jan 11, 2021 by Monica Stevens Le · 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)

    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
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 6
    Course: Main Course
    Cuisine: American
    Keyword: Buffalo Chicken Meatballs
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 6
    Calories: 310kcal
    Author: Monica Stevens Le

    Ingredients

    Meatballs

    • 1 pound ground chicken see notes
    • 1 cup almond flour
    • 1 large egg
    • 4 garlic cloves minced
    • 1/3 cup hot sauce see notes
    • 1/4 cup green onions, plus extra for garnish thinly sliced

    Creamy Buffalo Sauce

    • 1/2 cup hot sauce see notes
    • 2 tablespoons grass-fed butter or ghee
    • 4 garlic cloves minced
    • 1/4 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: 310kcal | Carbohydrates: 7g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 938mg | Potassium: 501mg | Fiber: 2g | Sugar: 1g | Calcium: 55mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    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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    Monica

    Hi! I’m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read More…

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