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Keto Buffalo Chicken Meatballs - Spicy, Juicy, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1.5 pounds ground chicken (preferably a mix of breast and thigh for moisture)
  • 1 large egg
  • 1/3 cup fine almond flour
  • 2 tablespoons mayonnaise (adds moisture and richness)
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika or cayenne (optional for extra heat)
  • For the Buffalo sauce:
  • 1/2 cup hot sauce (Frank’s RedHot is classic)
  • 3 tablespoons unsalted butter
  • 1 teaspoon white vinegar (optional, for tang)
  • 1/4 teaspoon garlic powder
  • For serving (optional):
  • Crumbled blue cheese or ranch dressing
  • Celery sticks and cucumber slices
  • Chopped green onions

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and lightly oil it to prevent sticking.
  2. Make the meatball mixture: In a large bowl, combine ground chicken, egg, almond flour, mayonnaise, parsley, garlic, onion powder, salt, pepper, and smoked paprika or cayenne if using. Mix gently with a fork or your hands until just combined. Do not overmix or the meatballs can turn dense.
  3. Shape the meatballs: Lightly oil your hands. Scoop about 2 tablespoons of mixture per meatball and roll into balls, placing them on the prepared sheet. You should get about 20–24 meatballs.
  4. Bake: Cook for 12–15 minutes, or until the centers reach 165°F (74°C). If you want some browning, broil for 1–2 minutes at the end. Let them rest for 3 minutes.
  5. Make the Buffalo sauce: While the meatballs bake, melt butter in a small saucepan over low heat. Stir in hot sauce, vinegar, and garlic powder until smooth. Keep warm on the lowest heat.
  6. Toss to coat: Transfer baked meatballs to a large bowl. Pour over the warm Buffalo sauce and gently toss until every meatball is glazed.
  7. Serve: Plate with celery and cucumbers. Top with chopped green onions and a sprinkle of blue cheese if you like. Offer ranch or blue cheese dressing on the side.