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Keto Buffalo Chicken Meatballs - Spicy, Saucy, 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
  

  • 1.5 pounds ground chicken (93–96% lean works best)
  • 1 large egg
  • 1/2 cup almond flour (finely ground)
  • 2 tablespoons grated Parmesan (optional, for extra umami)
  • 2 tablespoons chopped green onions or chives
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1–2 tablespoons melted butter or ghee (for the sauce)
  • 1/2 cup buffalo sauce (store-bought or homemade, check for no added sugar)
  • Ranch or blue cheese dressing, for serving (look for low-carb options)
  • Chopped celery leaves or parsley, for garnish (optional)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly oil it.
  2. Mix the base: In a large bowl, add ground chicken, egg, almond flour, Parmesan, green onions, garlic, onion powder, smoked paprika, salt, and pepper. Stir gently until just combined. Don’t overmix—this keeps the meatballs tender.
  3. Form meatballs: With damp hands or a small scoop, form 20–24 golf ball–sized meatballs. Place them evenly on the prepared sheet.
  4. Bake: Bake for 13–16 minutes, until the centers are just cooked (165°F internal temperature). They should look set but not dry.
  5. Make the sauce: While they bake, warm buffalo sauce and melted butter in a small saucepan over low heat. Stir until smooth and glossy. Taste and adjust heat with more buffalo sauce or richness with more butter.
  6. Toss to coat: Transfer hot meatballs to a large bowl. Pour the warm buffalo sauce over and gently toss until every meatball is coated.
  7. Serve: Drizzle or serve with ranch or blue cheese dressing. Garnish with celery leaves or parsley, if you like.