I get all the bold buffalo wing flavor I crave in a juicy, low carb meatball that feels anything but boring. These keto buffalo chicken meatballs are the kind of recipe that makes skipping the takeout box surprisingly easy.
Eating keto does not mean I have to quit the spicy, saucy stuff I actually crave. I’m obsessed with these Keto Buffalo Chicken Meatballs because they hit like wings without the pile of bones and napkins.
But still messy in the best way. The ground chicken keeps them juicy, and buffalo sauce brings that tangy kick I want on repeat.
I love them for dinner, snacks, meal prep, whatever. And when I’m tired of plain keto food, these are exactly what I want: bold, satisfying, and seriously hard to stop eating.
No sad diet vibes here, just big buffalo flavor.
Ingredients
- Ground chicken keeps these meatballs lean, filling, and super easy to flavor up.
- Almond flour helps bind everything without breadcrumbs, so it stays keto-friendly.
- Parmesan adds salty, cheesy depth without making things feel heavy.
- The egg holds the mix together, because crumbly meatballs are just sad.
- Fresh garlic brings that punchy bite you’ll notice right away.
- Green onions add a little freshness and color, not just “health food” vibes.
- Salt and pepper keep the chicken from tasting flat or boring.
- Garlic powder and onion powder add backup flavor in the best way.
- Baking powder makes the texture lighter, so they’re not dense little rocks.
- Buffalo sauce brings the heat, tang, and game-day snack energy.
- Melted butter smooths out the spice and makes the sauce cling better.
- Plus, parsley or celery adds crunch, freshness, and a nice little finish.
- Basically, they’re spicy, low-carb, and way more fun than plain chicken.
Ingredient Quantities
- 1 1/2 pounds ground chicken
- 1/2 cup almond flour
- 1/4 cup finely grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon baking powder
- 1/2 cup buffalo sauce (such as Frank’s RedHot)
- 3 tablespoons unsalted butter, melted
- Optional for serving: chopped fresh parsley or sliced celery
How to Make this
1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl combine 1 1/2 pounds ground chicken, 1/2 cup almond flour, 1/4 cup finely grated Parmesan, 1 large egg, 2 cloves minced garlic, 2 finely chopped green onions, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon baking powder.
3. Mix until just combined, taking care not to overwork the meat so the meatballs stay tender.
4. Use a tablespoon or small scoop to portion the mixture and roll into even meatballs about 1 to 1 1/4 inches wide; you should get roughly 20 to 24 meatballs.
5. Arrange meatballs on the prepared baking sheet with a little space between each for even cooking.
6. Bake in the preheated oven until golden and cooked through, about 18 to 20 minutes, or until the internal temperature reaches 165 degrees F.
7. While the meatballs bake, whisk together 1/2 cup buffalo sauce and 3 tablespoons melted unsalted butter in a bowl.
8. When meatballs are done, transfer them to a large bowl, pour the buffalo butter sauce over them, and gently toss to coat evenly. Serve immediately, garnished with chopped fresh parsley or sliced celery if desired.
Equipment Needed
1. Oven
2. Baking sheet lined with parchment paper or lightly greased
3. Large mixing bowl
4. Measuring cups and spoons
5. Mixing spoon or rubber spatula
6. Tablespoon or small cookie scoop for portioning
7. Meat thermometer
8. Small bowl and whisk for the sauce
9. Cutting board and knife for chopping green onions and parsley
FAQ
Keto Buffalo Chicken Meatballs Recipe Substitutions and Variations
- Ground chicken: substitute with ground turkey or ground pork, same quantity, similar fat and texture.
- Almond flour: substitute with crushed pork rinds 1:1 for a zero carb binder, or use 2 to 3 tablespoons coconut flour and add an extra egg because coconut flour is more absorbent.
- Grated Parmesan cheese: substitute with nutritional yeast for a dairy free option (use same volume) or finely shredded cheddar for richer flavor.
- Unsalted butter: substitute with ghee for a higher smoke point or melted olive oil for a dairy free alternative, use equal amounts.
Pro Tips
1) Keep the chicken and mixture cold while you work. Chilled meat holds together better and yields firmer, juicier meatballs. If the kitchen is warm, pop the bowl in the fridge for 10 minutes before shaping.
2) Do not overmix. Stir just until the ingredients come together so the meatballs stay tender. For consistent size, use a small scoop or tablespoon to portion and roll gently with lightly moistened hands.
3) Bake, then finish under the broiler for 1 to 2 minutes if you want more color and a slight crisp on the exterior. Watch closely so they do not burn.
4) Let the meatballs rest a few minutes after baking before tossing them in the sauce. This helps them firm up so they do not fall apart, and it prevents the sauce from diluting with excess juices.
Keto Buffalo Chicken Meatballs Recipe
I get all the bold buffalo wing flavor I crave in a juicy, low carb meatball that feels anything but boring. These keto buffalo chicken meatballs are the kind of recipe that makes skipping the takeout box surprisingly easy.
6
servings
331
kcal
Equipment: 1. Oven
2. Baking sheet lined with parchment paper or lightly greased
3. Large mixing bowl
4. Measuring cups and spoons
5. Mixing spoon or rubber spatula
6. Tablespoon or small cookie scoop for portioning
7. Meat thermometer
8. Small bowl and whisk for the sauce
9. Cutting board and knife for chopping green onions and parsley
Ingredients
-
1 1/2 pounds ground chicken
-
1/2 cup almond flour
-
1/4 cup finely grated Parmesan cheese
-
1 large egg
-
2 cloves garlic, minced
-
2 green onions, finely chopped
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1 teaspoon baking powder
-
1/2 cup buffalo sauce (such as Frank's RedHot)
-
3 tablespoons unsalted butter, melted
-
Optional for serving: chopped fresh parsley or sliced celery
Directions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl combine 1 1/2 pounds ground chicken, 1/2 cup almond flour, 1/4 cup finely grated Parmesan, 1 large egg, 2 cloves minced garlic, 2 finely chopped green onions, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon baking powder.
- Mix until just combined, taking care not to overwork the meat so the meatballs stay tender.
- Use a tablespoon or small scoop to portion the mixture and roll into even meatballs about 1 to 1 1/4 inches wide; you should get roughly 20 to 24 meatballs.
- Arrange meatballs on the prepared baking sheet with a little space between each for even cooking.
- Bake in the preheated oven until golden and cooked through, about 18 to 20 minutes, or until the internal temperature reaches 165 degrees F.
- While the meatballs bake, whisk together 1/2 cup buffalo sauce and 3 tablespoons melted unsalted butter in a bowl.
- When meatballs are done, transfer them to a large bowl, pour the buffalo butter sauce over them, and gently toss to coat evenly. Serve immediately, garnished with chopped fresh parsley or sliced celery if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 164g
- Total number of serves: 6
- Calories: 331kcal
- Fat: 31.1g
- Saturated Fat: 8.2g
- Trans Fat: 0.07g
- Polyunsaturated: 9.3g
- Monounsaturated: 13.3g
- Cholesterol: 143mg
- Sodium: 864mg
- Potassium: 375mg
- Carbohydrates: 4.3g
- Fiber: 0.9g
- Sugar: 1g
- Protein: 29.2g
- Vitamin A: 80IU
- Vitamin C: 0.8mg
- Calcium: 89mg
- Iron: 1.7mg
