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.
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.
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.
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!
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
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
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!
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
More Whole30 recipes you'll love:
Easy Buffalo Chicken Meatballs (Whole30 and Keto)
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.
- As always, lots of tips, FAQ's and substitution information in the Recipe Notes below!
Notes
Nutrition
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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