Keto Buffalo Chicken Meatballs – Spicy, Saucy, and Low-Carb

These Keto Buffalo Chicken Meatballs bring all the heat and flavor of classic buffalo wings without the mess or the carbs. They’re juicy, tender, and tossed in a buttery hot sauce that tastes like game-day perfection. Serve them as an appetizer, a party snack, or a protein-packed meal.

They’re easy to make, bake in under 20 minutes, and reheat beautifully. If you love buffalo anything, this recipe will become a regular in your rotation.

Why This Recipe Works

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• Moist and tender texture: Almond flour and egg act as binders without drying out the meat, so you get soft meatballs that aren’t crumbly.
• Big buffalo flavor: A mix of hot sauce, butter, and a touch of garlic delivers that classic buffalo taste.
• Keto-friendly ingredients: No breadcrumbs, no hidden sugars, and each meatball is low in net carbs.
• Quick and convenient: The meatballs bake in one pan, and the sauce comes together in minutes.
• Meal prep friendly: They store and reheat well, making them perfect for lunches and busy weeknights.

Ingredients

• 1.5 pounds ground chicken (preferably a mix of breast and thigh for moisture)
• 1 large egg
• 1/2 cup super-fine almond flour
• 1/3 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional but recommended)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons avocado oil or olive oil (for greasing and optional searing)

Buffalo Sauce:

• 1/2 cup hot sauce (Frank’s RedHot is classic)
• 3 tablespoons unsalted butter
• 1 teaspoon Worcestershire sauce (check for low-carb; optional)
• 1/2 teaspoon garlic powder
• Pinch of salt, to taste

To Serve (Optional):

• Crumbled blue cheese or ranch dressing (low-carb)
• Chopped green onions or celery sticks

Instructions

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1. Preheat the oven: Set your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly brush with oil.
2. Mix the meatballs: In a large bowl, combine ground chicken, egg, almond flour, Parmesan, parsley, onion powder, garlic powder, smoked paprika, oregano, salt, and pepper.

   Stir until just combined. Do not overmix.

3. Shape: Use a tablespoon or small cookie scoop to form 1.5-inch meatballs. You should get about 20–24.

   Place them on the prepared pan, spacing evenly.

4. Optional sear for extra browning: If you like a bit of crust, quickly sear the meatballs in a lightly oiled skillet over medium-high heat for 1–2 minutes per side, then return them to the baking sheet.
5. Bake: Bake for 14–18 minutes, until the centers reach an internal temperature of 165°F (74°C) and the meatballs are set.
6. Make the sauce: While they bake, add hot sauce, butter, Worcestershire, and garlic powder to a small saucepan over low heat. Stir until the butter melts and the sauce is smooth. Taste and add a pinch of salt if needed.
7. Toss to coat: Transfer the cooked meatballs to a large bowl.

   Pour the warm buffalo sauce over them and toss gently until every meatball is coated.

8. Serve: Plate with blue cheese or ranch, sprinkle with green onions, and add celery on the side. Enjoy hot.

Storage Instructions

• Refrigerator: Store cooled meatballs (sauced or unsauced) in an airtight container for up to 4 days.
• Freezer: Freeze unsauced meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes or in a covered skillet over medium-low heat.

  If reheating unsauced meatballs, add fresh buffalo sauce after warming.

• Meal prep tip: Keep extra sauce separate and add after reheating to keep the flavor bright.

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Health Benefits

• High protein: Ground chicken provides lean protein to support muscle maintenance and satiety.
• Low carb, keto-friendly: Almond flour replaces breadcrumbs and keeps net carbs low without sacrificing texture.
• Healthy fats: Butter and avocado oil help with flavor and fullness, supporting a keto lifestyle.
• No added sugar: Classic buffalo sauce relies on heat and butter, not sweetness, making it a clean option.
• Gluten-free: Almond flour and real-food ingredients make this naturally gluten-free.

Common Mistakes to Avoid

• Overmixing the meat: This can make the meatballs tough. Mix just until the ingredients come together.
• Using very lean chicken breast only: Ultra-lean meat can dry out. Choose a mix of breast and thigh, or add a tablespoon of oil to the mixture.
• Skipping the binder: Almond flour and egg help the meatballs hold their shape.

  Don’t omit them.

• Under-seasoning: Ground chicken is mild. Salt and spices are key to bold flavor.
• Overbaking: Dry meatballs happen fast. Start checking at 14 minutes and pull them when they hit 165°F.
• Saucing too early: Toss with buffalo sauce after baking to avoid soggy meatballs and to keep the sauce vibrant.

Recipe Variations

• Blue cheese stuffed: Press a tiny cube of blue cheese into each meatball and seal before baking for a melty center.
• Air fryer method: Cook at 380°F (193°C) for 10–12 minutes, shaking once, until 165°F inside.

  Toss with sauce after cooking.

• Extra hot: Add 1/2 teaspoon cayenne or use a hotter sauce. Increase butter slightly to keep it balanced.
• Garlic-parmesan twist: Skip buffalo sauce and toss baked meatballs with melted butter, minced garlic, parsley, and extra Parmesan.
• Dairy-free: Use ghee or a plant-based butter and skip the Parmesan. The texture will still hold thanks to almond flour and egg.
• Ranch seasoned: Add 1 tablespoon of dry ranch seasoning (no sugar added) to the meat mixture for extra herby flavor.

FAQ

Can I use ground turkey instead of chicken?

Yes.

Ground turkey works well, especially 93% lean. The flavor stays similar, and the buffalo sauce still shines.

What’s the best hot sauce for buffalo meatballs?

Frank’s RedHot is the classic choice, but any vinegar-based cayenne hot sauce works. Avoid sweetened sauces, which add carbs and change the flavor.

How do I keep the meatballs from sticking?

Use parchment paper and lightly oil it.

A quick sear in a hot skillet before baking also helps with release and browning.

Are these spicy?

They have a moderate kick. For milder meatballs, add more butter to the sauce or mix in a bit of ranch after saucing. For more heat, add cayenne.

Can I make them ahead for a party?

Absolutely.

Bake and chill up to 24 hours in advance. Reheat, then toss with freshly warmed buffalo sauce right before serving.

What can I serve with them?

Great pairings include celery and cucumber sticks, a crisp green salad, cauliflower rice, or roasted broccoli. Blue cheese or ranch dressing completes the buffalo experience.

Do I need an egg?

The egg helps bind the meatballs and keeps them tender.

If you must skip it, add 1–2 tablespoons of mayonnaise to help with moisture and structure, though the texture will be slightly different.

Final Thoughts

Keto Buffalo Chicken Meatballs deliver everything you want from buffalo wings with less mess and fewer carbs. They’re easy to make, full of bold flavor, and flexible enough for weeknight dinners or game-day spreads. Keep a batch in the fridge for quick meals, and customize the heat to your taste.

Once you try them, they’ll earn a permanent spot in your keto comfort food lineup.