Easy Buffalo Chicken Meatballs (Whole30 and Keto)

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.

Course Main Course

Cuisine American

Keyword Buffalo Chicken Meatballs

Prep Time 10

Cook Time 20

Servings

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