Easy Buffalo Chicken Meatballs

Easy Buffalo Chicken Meatballs

This recipe is from KetoConnect, where you’ll find lots of delicious, low-carb recipe ideas. Here is the full Buffalo Chicken Meatballs recipe with additional notes, ingredient links, and instructional video.

Yield: 16 meatballs


  • Baking Sheet
  • 8 Inch Cast Iron Skillet


  • 1/2 tablespoon coconut oil
  • 1 large celery stalk, finely diced
  • 1/4 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 lb ground chicken
  • 1 large egg
  • 3 tablespoons Franks Red Hot Sauce
  • 2 tablespoons almond flour
  • 3 tablespoons coconut flour
  • 1/2 teaspoon pink Himalayan salt


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.
  2. In a large skillet on medium-high heat, add the coconut oil, celery, onion, and garlic. Sauté until translucent and a little brown. Remove from the skillet and let cool slightly.
  3. In a bowl, mix together the chicken, egg, Buffalo sauce, sautéed veggies, flours, and salt using a spatula, or your hands. Allow to rest for 5 minutes for the flours to fully absorb.
  4. Form into 16 golf ball-sized meatballs, and place on the prepared baking sheet. Bake for 15-17 minutes, until lightly golden.
  5. If desired, drizzle with more Buffalo sauce, garnish with scallions, and serve with dressing of choice.
  6. Best stored in an air-tight container in the fridge for up to 7 days. Reheat in microwave.

Nutritional Information for 1 Meatball:

Calories: 60, Fat: 4g, Carbohydrates: 1g, Fiber: 1g, Protein: 6g


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