These easy buffalo chicken meatballs are made with ground chicken and almond flour, then coated in a creamy, tangy, and spicy buffalo sauce. Serve them alongside roasted vegetables, over a salad, or with cauliflower rice for a low-carb option. They’re naturally gluten free and can be made dairy-free, paleo, keto, and Whole30 compliant with the right ingredients.
These buffalo chicken meatballs
- Are made with ground chicken but can easily be substituted with ground pork or beef for a different flavor.
- Come together quickly — the whole process takes under 30 minutes from start to finish.
- Work great for meal planning and meal prep: reheat and add to salads, bowls, or your favorite side.
- Stay incredibly moist thanks to the almond flour and the creamy sauce.
- Can be adapted to align with gluten free, dairy free, paleo, keto, and Whole30 diets.
Tip
If you swap in another ground meat, choose one that has some fat (about 90% lean is ideal) so the meatballs stay tender and juicy.
How to make buffalo chicken meatballs
Preheat your oven to 400°F (200°C) and position a rack in the center. Line a baking sheet with parchment paper and set aside.
In a large bowl, gently combine the meatball ingredients until just mixed. Avoid over-working the meat. Using clean hands gives you the best control for shaping, but a large spoon works as well.
Portion the mixture into about 20 meatballs—roughly 2 tablespoons per meatball. Roll them lightly between your palms and arrange them a few inches apart on the prepared baking sheet.
Bake at 400°F for 18 minutes. Remove the pan from the oven and let the meatballs rest for about 10 minutes; this helps them finish cooking and firms them up slightly so they hold together.
While the meatballs bake, make the sauce: in a small saucepan, combine the sauce ingredients and warm over medium-low heat, stirring until it comes to a gentle simmer. Reduce to low and cook for 3–4 minutes more, stirring frequently, until the sauce thickens slightly and becomes glossy.
Turn off the heat, pour the sauce over the meatballs, and toss gently to coat. Sprinkle with extra sliced green onions or fresh parsley and serve warm.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the oven so the sauce stays creamy.
Ingredients
The ingredient list is short and many items overlap between the meatballs and the sauce, making this recipe simple and pantry-friendly.
- Ground chicken (about 1 pound)
- Almond flour (1 cup)
- Large egg (1)
- Garlic, minced (4 cloves for meatballs; 4 more for the sauce)
- Hot sauce (for both the meatballs and sauce; amounts listed in the recipe card)
- Green onions, thinly sliced (¼ cup plus extra for garnish)
- Ghee or grass-fed butter (for the sauce)
- Canned coconut cream or a rich non-dairy milk (to keep the sauce creamy)
- Salt and freshly ground black pepper
What do you eat with buffalo meatballs?
These meatballs pair well with roasted vegetables, cauliflower rice, mashed potatoes, zucchini noodles, spaghetti squash, pasta, rice, quinoa, or a crisp green salad.
How to make buffalo sauce from scratch
The sauce is the star and comes together in minutes on the stove using many of the same ingredients as the meatballs. Use a flavorful hot sauce (Frank’s or Cholula-style), a creamy non-dairy milk or canned coconut cream for richness, fresh garlic, and ghee or grass-fed butter for depth. Simmer briefly until glossy and slightly thickened, then toss with the cooked meatballs.
Nutritional information (approximate)
These meatballs work well for paleo and Whole30 plans and are naturally lower in carbs. To keep the meal low carb, serve them over cauliflower rice or a leafy salad.
Per serving (estimate):
- Carbohydrates: 7 g
- Protein: 19 g
- Fat: 25 g
- Calories: ~310 kcal
More recipe notes and tips
Ground meat: Pork or beef can substitute for chicken; choose meat with some fat (about 90% lean) so the meatballs stay moist.
Hot sauce: Use your favorite bottled hot sauce for consistent flavor. Adjust the amount to control heat.
Non-dairy milk: For a creamy sauce, use full-fat canned coconut milk or a thicker plant milk. Thin milks will yield a thinner sauce.
Fresh herbs: Garnish with extra green onions or a sprinkle of chopped parsley for brightness.
Recipe card
Meatballs
- 1 pound ground chicken
- 1 cup almond flour
- 1 large egg
- 4 garlic cloves, minced
- ⅓ cup hot sauce (adjust to taste)
- ¼ cup green onions, thinly sliced, plus extra for garnish
Creamy Buffalo Sauce
- ½ cup hot sauce
- 2 tablespoons grass-fed butter or ghee
- 4 garlic cloves, minced
- ¼ cup coconut cream or rich non-dairy milk
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine all meatball ingredients in a bowl. Mix gently until just combined.
- Form roughly 20 meatballs (about 2 tablespoons each) and place them on the baking sheet.
- Bake for 18 minutes, then remove and let rest for about 10 minutes.
- While the meatballs bake, make the sauce: combine sauce ingredients in a small saucepan over medium-low heat. Bring to a simmer, then reduce heat and cook 3–4 minutes until slightly thickened, stirring frequently.
- Turn off the heat, pour the sauce over the meatballs, and toss to coat. Garnish with extra green onions and serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition (per serving)
Calories: 310 kcal • Carbs: 7 g • Protein: 19 g • Fat: 25 g • Saturated Fat: 9 g • Cholesterol: 105 mg • Sodium: 938 mg • Potassium: 501 mg • Fiber: 2 g • Sugar: 1 g • Calcium: 55 mg