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.
Servings 6
Calories 310kcal
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.
- 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
