These delicious keto buffalo chicken meatballs have all of the flavor of your favorite classic buffalo wings without the bones, skin, or mess! Low carb and gluten free too!
To get straight to the keto buffalo chicken meatballs recipe click the jump to recipe button above!
Superbowl is coming up in a few days and like most of you, we’re having a few friends over. In the past, classic buffalo wings were a must at our parties, and they are still pretty awesome. But from a logistics point of view, they can be annoying – especially with a large crowd.
Chicken wings are incredibly messy for one thing, and it’s not easy to eat them gracefully – and then if you have a drink in one hand and a plate in the other, it gets super complicated. Also there is always that awkward what do I do with these chicken bones issue.
Behold the keto buffalo chicken meatball – all of the flavors of a buffalo wing, in a low carb and keto friendly, easy to eat package. And they are super good! I may never make wings again!
Ok not really, but I’ll make them when nobody else is coming over, so I can ravage every last piece of meat off of them like a good wing deserves, without a mortified audience looking on in horror! I just giggled out loud picturing that…heh heh….
Anyway, these keto buffalo chicken meatballs have all the flavor of your favorite classic buffalo wings, with none of the bones, skin or mess.
If you’re like Mr. Hungry, this is a plus, because he doesn’t like the skin and hates eating chicken meat off of the bone – but he loves the flavor of classic buffalo wings.
If you’re a crockpot lover, you can totally form these and place them in the bottom of your crockpot, then pour the sauce over them and cook for about 3 hours on low – viola, buffalo chicken meatballs ready to go!
These keto buffalo chicken meatballs have a subtle blue cheese flavor, but I love the dressing so I added more and it was awesome! And of course, you must serve with celery sticks to be authentic!
More Buffalo Chicken Inspired Recipes:
Keto Egg Fast Buffalo Omelette
Buffalo Chicken Chopped Salad – Kara Creates
Buffalo Chicken Dip – Frank’s Red Hot
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Keto Buffalo Chicken Meatballs – Low Carb and Gluten Free
- Total Time: 37 minutes
- Yield: 18 meatballs 1x
- Diet: Gluten Free
Description
These delicious keto buffalo chicken meatballs have all of the flavor of your favorite classic buffalo wings without the bones, skin, or mess! Gluten free and Low Carb too!
Ingredients
For the Meatballs:
- 1lb ground chicken or turkey
- 1/3 cup almond flour
- 2 oz cream cheese, softened
- 1 egg
- 2 tablespoons chopped celery
- 3 tablespoons crumbled blue cheese
- 1/4 teaspoon ground black pepper
For the Sauce:
- 1/2 stick (4 oz) unsalted butter
- 1/2 cup Frank’s Red Hot
- 1 teaspoon granulated sugar substitute (I like erythritol)
Instructions
- Combine all of the meatball ingredients in a medium bowl.
- DO NOT ADD SALT!!! The Frank’s is super salty, as is the blue cheese so trust me you don’t need to add more.
- The mix will be sticky and gooey but that’s normal – if you are having trouble forming them, chill the mixture for 30 minutes before rolling into balls.
- Form into about 1 inch balls – remember these are cocktail/bite sized so don’t make them too big.
- Place them on a greased cookie sheet (with sides) and bake at 375 degrees (F) for 10 minutes.
- To make the sauce, combine the Frank’s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.
- After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.
- Put back onto the cookie sheet and bake for another 12 minutes.
- Remove and serve hot.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Keto meatballs
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 331
- Fat: 28g
- Carbohydrates: 2g net
- Protein: 17g
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Misty says
These sound yummy. I don’t care for blue cheese that much.. Do u think it would be as good if I substituted with feta?
Judy Reedy says
Hi Melissa, I downloaded your ebook the other day and had a craving for these buffalo meatballs from the second I laid my eyes on the recipe! Today I decided to make a variation, since I didn’t have all the ingredients in the house.. and was too lazy to go out.. I had ground beef defrosted instead of chicken or turkey. I did not have crumbled blue cheese, but I had blue cheese dressing… I used 1 lb of meat, 1 egg, 1/4 cup almond flour, 2 TBSP blue cheese dressing, 2 oz of whipped cream cheese, the pepper and a couple splashes of Frank’s red hot sauce – all in the meat mixture. I did not use the celery. There was no problem keeping the meatballs together. I didn’t feel like taking them out of the oven at 10 minutes or making the butter/hot sauce combo… So, I just mixed more blue cheese dressing and a couple dashes of Franks to dip them in when they came out of the oven. They were DELICIOUS. I know I massacred the recipe, but you were the inspiration, so I wanted you to know. THANKS! Can’t wait to try some of the other recipes in the book!
H says
Oh man, I just made these and they are amazing. Left out he celery and added a little extra blue cheese (also did 1.75 eggs as recommended). Instead of dunking the balls I just poured the sauce over. Came out amazing.
Thinking of trying this in a loaf next, just to cut out prep time.
Pansy says
I made these today using ground turkey (along with the low carb creamed spinach). The only change I made is that I replaced one of the eggs with 1/4 cup flax seed meal. Used the mini scoop to form meatballs which made each one about the right size.. Delish !!! Thanks for all the great recipes!! :)
Naomi Wright says
Thanks for the tip Pansy! I’m going to make these this weekend for my weekly lunch.
vitalfew says
This is fantastic! I followed your recipe with a couple small changes to keep it from falling apart. It worked wonderfully! Beautiful, delicious meatballs.
I used 1.3lbs ground turkey, only 1 egg, and 4 tsp of gluten free bread crumbs added 1 tsp at a time and worked into the mix. They were the perfect consistency and firm, so no problem dunking them in the sauce or having them fall apart at any point. I doubt you can taste the difference from your original recipe.
I served this with blue cheese-bacon-tomato coleslaw, and it was AMAZING! Thank you for the recipe!!!!
Here’s a link to the slaw for anyone interested: http://allrecipes.com/Recipe/Blue-Cheese-Coleslaw-2/Detail.aspx
Sherlyn says
Meatballs just got a whole lot easier. I decided I wasn’t in the mood for mat covered hands and pulled out my cookie scoop. I am extremely happy that I did, because they look great. Maybe not so much when i put them on the sheet, but they have formed nice balls in the first 10 minutes!! Thank you for the recipe, so far everything looks amazing!
Mellissa Sevigny says
Great idea to use the cookie scoop Sherlyn! Hope these were a hit! :)
Jenna says
I just made these for spur of the moment company on their way over and after the first 10 minutes they are really runny so i put in for 5 more minutes. putting sauce on top. i think the recipe needs to be modified~
less cream cheese and 2 lbs of turkey???
Sauce was perfect!
will try again though
thank you for the idea
Mellissa Sevigny says
Thanks for the feedback Jenna, I haven’t made this in over a year and I think I need to revisit the recipe and make some changes to make it easier to work with…
Sarah says
These are great! I made a batch with the normal Franks and butter dressing, and one with Franks Chili & Lime, with coconut oil replacing the butter – both were fantastic.
Kandice says
We will be trying these tonight (a friend suggested this recipe and sent me here!). My husband wants to grill though. I am THINKING maybe create burgers out of these! We will see. :D
Mellissa Sevigny says
Cool idea, let me know how it works out!
Toni says
I just made these for Lunch today!!! I basted them a few times with the buffalo sauce while baking!! I topped them with green onion; merely because I love green onion on my wings!!! Yet again… Fabulouso!!!!