Name: Low Carb Buffalo Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound lean ground chicken; 1 large egg; 1/2 cup almond flour; 1/4 cup hot sauce (plus more for serving); 1/4 cup shredded cheddar cheese; 2 tablespoons prepared ranch dressing (plus more for serving); 1 tablespoon dry ranch seasoning

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Introduction

These Low Carb Buffalo Chicken Meatballs are a spicy, flavorful twist on a classic favorite. Perfect as an appetizer or a low-carb main dish, they combine tender chicken with zesty buffalo sauce and creamy ranch seasoning for an irresistible bite.

A white bowl with a blue rim holds about ten round, golden orange balls arranged in a small pile. The balls have a slightly rough texture and are drizzled with white and reddish-orange sauces in thin lines across the top. Small green herb pieces are sprinkled over and around the balls. The bowl sits on a blue-and-white striped cloth on a white marbled surface. To the top left, there is a wooden board with white salt and pepper shakers, and a silver fork rests on the board. In the top right corner, there is a baking tray lined with crumpled brown paper and some fresh green herbs on it. A few loose green herb leaves are scattered on the marbled surface near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground chicken
1 large egg
1/2 cup almond flour
1/4 cup hot sauce (plus more for serving)
1/4 cup shredded cheddar cheese
2 tablespoons prepared ranch dressing (plus more for serving)
1 tablespoon dry ranch seasoning

Instructions

Step 1: Preheat your oven to 500 degrees Fahrenheit and spritz a baking sheet with nonstick spray to prevent sticking.
Step 2: In a medium bowl, combine the ground chicken, egg, almond flour, hot sauce, shredded cheddar cheese, ranch dressing, and dry ranch seasoning. Mix everything well using your hands until fully incorporated.
Step 3: Shape the mixture into 9 evenly sized meatballs and place them evenly spaced on the prepared baking sheet.
Step 4: Bake the meatballs for about 15 minutes, or until their internal temperature reaches 165 degrees Fahrenheit, ensuring they are cooked through.
Step 5: Serve the meatballs hot with extra hot sauce and ranch dressing on the side for dipping, as desired.

Tips & Variations

For extra spice, add a pinch of cayenne pepper to the mixture or use a hotter hot sauce.
Swap almond flour with crushed pork rinds for a different texture and flavor.
To make these meatballs gluten-free, be sure your hot sauce and ranch seasoning are certified gluten-free.
Try topping the baked meatballs with chopped green onions or fresh cilantro for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the meatballs in the oven at 350 degrees Fahrenheit for about 10 minutes or until heated through. They can also be reheated gently in the microwave, though the texture may soften slightly.

How to Serve

A white bowl with a blue rim holds nine round, golden-brown fried balls. Each ball is topped with two sauces: one creamy white sauce and one reddish-orange sauce, both drizzled in lines across the balls. Small bits of green herbs are scattered on top and around the balls for color contrast. The bowl sits next to a folded blue and white striped cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and refrigerate them uncooked for up to 24 hours before baking. This allows the flavors to meld and saves time on cooking day.

What can I serve with buffalo chicken meatballs?

They pair well with celery sticks, carrot sticks, or a simple green salad. You can also serve them over cauliflower rice or alongside steamed vegetables for a complete low-carb meal.