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.
Servings: 22 meatballs
Calories: 434kcal
Equipment
- Large (11-inch/28cm) non-stick skillet
Ingredients
- 1 small 50g onion finely chopped
- 1 clove garlic minced
- ⅓ cup almond flour
- 1.7 lb. 800g ground chicken
- ⅓ 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