Spicy Keto Buffalo Chicken Meatballs
A low-carb, gluten-free game day favorite that packs serious heat!
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 18 meatballs (6 servings)
- Difficulty: Easy
- Dietary: Keto, Low-Carb, Gluten-Free, Paleo
EQUIPMENT NEEDED
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups/spoons
- Skillet (for sauce)
- Alternative: Use an air fryer if available
INGREDIENTS
For the Meatballs:
- 1 pound (450g) ground chicken
- 1 large egg
- ½ cup (60g) almond flour [or coconut flour]
- 1 celery stalk, finely diced
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ tsp cayenne (optional)
For the Buffalo Sauce:
- ¾ cup (180ml) Frank’s RedHot sauce [or preferred hot sauce]
- 4 tbsp butter
- 1 tbsp apple cider vinegar
METHOD
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Combine all meatball ingredients in large bowl. Mix thoroughly but don’t overwork.
- Form mixture into 18 equal-sized meatballs (about 1.5 inches each).
- Place meatballs on prepared baking sheet, spaced 1 inch apart.
- Bake for 20-25 minutes until internal temperature reaches 165°F (74°C).
- While meatballs cook, melt butter in skillet over medium heat. Add hot sauce and vinegar. Whisk until combined.
- When meatballs are done, toss gently in buffalo sauce until well-coated.
CRUCIAL TIPS
- Don’t overmix the meat mixture (leads to tough meatballs)
- Use a cookie scoop for uniform sizes
- Let meatballs rest 5 minutes before tossing in sauce
- If mixture is too wet, add more almond flour 1 tbsp at a time
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 4 days
- Freeze uncoated meatballs up to 3 months
Variations:
- Air Fryer: Cook at 375°F for 12-15 minutes
- Add crumbled blue cheese to mixture
- Use ground turkey instead of chicken
- Make mini versions for appetizers
Per serving (3 meatballs): 290 calories, 22g fat, 2g net carbs, 23g protein
