Go Back
+ servings

Buffalo chicken meatballs

Spicy and juicy, these keto buffalo chicken meatballs made with almond flour are a healthy and delicious gluten-free dish that you can have as a main dish or as game-day finger food.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Dinner, Snack
Cuisine: American
Keyword: Gluten-free meatballs, Keto chicken dinner, Keto meatballs
Servings: 22 meatballs
Calories: 434kcal
Author: Anna

Equipment

  • Large (11-inch/28cm) non-stick skillet

Ingredients

  • 1 small 50g onion finely chopped
  • 1 clove garlic minced
  • cup almond flour
  • 1.7 lb. 800g ground chicken
  • cup fresh cilantro + some for garnishing finely chopped
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt to taste
  • Black ground paper to taste
  • Olive oil for frying

Buffalo sauce

  • ½ cup 130ml Frank’s Original Red Hot Sauce
  • 4 tbsp 60g unsalted butter
  • 2 teaspoon granulated sweetener
  • ½ teaspoon salt

Instructions

  • Heat some olive oil in a large non-stick skillet over medium heat. Add the onion and garlic, then season with salt and pepper. Cook for 2-3 minutes or until golden. Remove from the heat to a large mixing bowl.
  • To the same mixing bowl, add the almond flour, ground chicken, parsley, egg, onion powder, garlic powder, salt, and pepper. Mix well and form 22 even meatballs (40-45g each). If the mixture is sticking too much, spread some olive oil onto the palms of your hands, then roll the meatballs.
  • Cook the meatballs using the same skillet with some extra olive oil over medium-high heat for 10-12 minutes, rotating every 3 minutes until golden on each side and cooked through.
  • Meanwhile, place the hot sauce, butter, sweetener, and salt in a small saucepan and heat until the butter has melted completely.
  • When the meatballs are cooked, lower the heat to medium-low and pour in the buffalo sauce. Cook for 2 minutes, stirring occasionally to cover the meatballs with the sauce.
  • Remove from the heat and serve garnished with freshly chopped cilantro.

Notes

NET CARB: 3g (4 meatballs)
Store in an air-tight container in the fridge for up to 4 days.
Freeze cooked meatballs without the sauce for up to 2 months.
Freeze raw meatballs for up to 2 months.

Nutrition

Serving: 4meatballs | Calories: 434kcal | Carbohydrates: 5g | Protein: 37g | Fat: 31g | Potassium: 1133mg | Fiber: 2g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg