Whether you’re hosting a party, watching a football game, or just want an appetizer, these buffalo chicken meatballs are just what you need. They are much healthier than traditional chicken wings, and they have just as much amazing flavor. Keto chicken meatballs only take 20 minutes to make and 6 ingredients! This easy chicken meatball recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
When I think of party food, I immediately think of buffalo wings and meatballs. So, I figured why not combine the two and make the ultimate delicious appetizer that everyone’s going to want more of! They have a tangy flavor, and because they are made with ground chicken, they are much healthier than something you buy in a restaurant. Plus, because I make them at home, I know what ingredients I am including.
I would be lying if I didn’t tell you that once in a while, I will eat these as my main course! They are insanely good, and sometimes I just want a little bit instead of a big meal. I should warn you that these buffalo chicken meatballs are a little bit of an addiction at our house and will be at yours too.
Make sure to try my Air Fryer Chicken Meatballs next! And these Keto Swedish Meatballs.
How To Make Buffalo Chicken Meatballs
Meatballs are always a party food favorite because you can make so many varieties. Besides, it’s impossible not to have a smile on your face when your digging into a plate of meatballs. Okay, let’s get you started so you can be enjoying your own very soon.
First Step: Mix together the ground chicken, crumbled blue cheese, almond flour, egg, minced garlic, hot sauce, salt, and pepper in a medium-sized bowl.
Second Step: Shape the mixture into 24 meatballs that are uniform and bake for 12-15 minutes at 400 degrees F.
Third Step: Serve the buffalo meatballs with some blue cheese dressing and a few celery sticks.
How Do I Know When Chicken Meatballs Are Done?
The only real way you can tell that the buffalo chicken meatballs are done is by using a meat thermometer. They should read 165 degrees F. in the thickest part of the meatball. If you take the temperature and it’s less than that, you should cook them a little bit longer.
Everyone’s stoves heat up to a different temperature, so you may need to cook them longer than 15 minutes if they aren’t done.
How Do You Make Meatballs The Same Size?
I find the easiest way to make buffalo meatballs the same size is by using a small cookie scoop. Then you will have 1-inch meatballs that are uniform and look fantastic. I recommend after scooping the meatball, roll it in your hands a couple of times, so it’s smooth.
How Do You Make Meatballs That Stay Together?
When making these buffalo chicken meatballs is vital to correctly measure the ingredients. The almond flour, along with the eggs are what binds the meatballs together. If you don’t use the right amounts of wet to dry ingredients, you’ll end up with meatballs that fall apart. Save yourself some frustration and measure instead of tossing in a bit of this and that.
Also, another important thing is to make sure that when you make the meatballs, you pack the meat together. If you loosely form the meatballs, you can expect they will come apart almost every time.
Why Are My Keto Chicken Meatballs Dry?
If the buffalo chicken meatballs seem dry, there is a good chance you overcooked them. That’s why it’s so important to properly check their temperature every so often, so you don’t cook them for too long.
How Do I Store This?
These keto buffalo chicken meatballs can be stored in the refrigerator for 3-4 days. Keep them in a storage container that’s airtight. When you’re ready to heat them up, you can quickly microwave them for a minute or so, or heat them in a skillet.
They make great leftovers and are perfect for an easy lunch idea when you’re in a hurry.
Can I Freeze Keto Chicken Meatballs?
Yes, you can freeze these easy buffalo chicken meatballs. First, lay them on a cookie sheet, so they aren’t touching. Then put the pan in the freezer for 2 hours so that they can freeze fairly solid. Place them in a freezer bag with the date and contents inside. They will last up to 4 months in the freezer. When you’re ready to serve them, thaw the meatballs in the fridge and warm them up.
After this recipe, you need to try keto swedish meatballs! And this tsukune recipe for Japanese chicken meatballs.
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- 1 lb ground chicken
- ½ cup crumbled blue cheese
- ¼ cup almond flour
- 1 egg
- 1 teaspoon dried minced onion
- 1 teaspoon hot sauce add more if you like things spicy!
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400.
- Mix together all the ingredients. Form 24 meatballs. Bake for 12-15 minutes until 160 on a meat thermometer.
- Serve with blue cheese dressing and celery sticks.
If you love these buffalo chicken meatballs, don’t forget to check out my other tasty appetizers.
- Bacon Cheddar Mini Cheeseballs
- Ham Roll Ups
- Bacon Jalapeno Poppers
- Stuffed Mushrooms With Bacon & Cheese
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I want to make these for a party, How do you keep them warm without drying them out. Could I put them in a low crockpot with a grass-fed butter hot sauce?
Yes, that should work!
Sandra Hughes says
would love to pin this recipe but can't get it to pin!
I have my tech guy looking into this. For some reason some of my pin buttons haven't been working. So sorry!
Judy Hoffman says
I found your tab in early December, and I have missed you. My text number was changed and I lost a lot of my contacts. So happy In found your site again. Thanks for all your help about making this easier.
What would you suggest as a replacement for the crumbled blue cheese, we aren't blue cheese people here 🙂 But these looks so good!
Shredded cheddar would be good!