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These Buffalo keto chicken meatballs are my go-to for any game night or when I am craving something savory yet low in carbs. Each bite is packed with the tangy heat of classic Buffalo sauce and the juiciness of tender chicken. The recipe comes together fast and always disappears first when served to friends.
My friends often ask for this dish during football season because it is filling yet does not make anyone feel weighed down. I first whipped up these meatballs for a potluck and they vanished before anything else got touched.
Ingredients
- Ground chicken: gives the meatballs a juicy lean texture Choose fresh chicken for the best flavor and do not use pre seasoned blends
- Almond flour: keeps the mixture low carb while helping bind Try to use super fine blanched almond flour for the most tender result
- Egg: is crucial for holding everything together Fresh large eggs provide the best binding power
- Garlic powder: delivers a gentle aromatic layer Buy garlic powder that is fragrant and white not greyish which shows it is old
- Onion powder: brings savory depth Look for onion powder with a fine texture to disperse easily
- Salt and pepper: accent and lift all flavors Grind fresh for the cleanest taste
- Butter: forms the silky base for the Buffalo sauce Unsalted butter lets you control the salt level be sure to use real butter not margarine
- Hot sauce: is the star for tang and heat Frank’s RedHot is classic but use your favorite as long as it is not too thick or sweet
- Garlic powder (for sauce): in the sauce gives an extra knockout of flavor
Step-by-Step Instructions
- Mix the Meatball Base:
- Combine ground chicken almond flour egg garlic powder onion powder salt and pepper in a large bowl Use your hands for even mixing but be gentle to avoid tough meatballs
- Form the Meatballs:
- Scoop tablespoon sized portions of the mixture and roll gently into balls It helps to wet your hands lightly if the mixture is sticky Lay the meatballs spaced apart on a parchment lined baking sheet so they brown evenly
- Bake the Meatballs:
- Cook in a preheated oven at 375 Fahrenheit for 20 minutes Check that the centers reach 165 Fahrenheit or are no longer pink The gentle bake keeps them juicy
- Make the Buffalo Sauce:
- Melt the butter in a small saucepan over medium low heat When fully melted whisk in hot sauce and garlic powder until smooth and vibrant Heat just until steaming do not boil so the sauce stays silky
- Coat the Meatballs:
- Place the cooked meatballs in a large bowl Pour the warm Buffalo sauce over the top Toss gently to coat each meatball well so the sauce clings to every bit
- Serve Fresh:
- Serve immediately while hot You can offer extra sauce for drizzling if anyone likes extra heat
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The almond flour gives a light delicate bite I love how it quietly supports the spicy notes rather than overpowering them My family always laughs because my youngest once ate five meatballs before anyone else even sat down and that memory always makes me smile
Storage Tips
Let leftovers cool fully before refrigerating Store in an airtight container for three days The sauce will soak in and become even more flavorful on day two For longer storage the cooked and unsauced meatballs freeze beautifully for up to two months Thaw in the fridge and reheat in a skillet before tossing with fresh sauce
Ingredient Substitutions
Swap the ground chicken for turkey or even ground pork if you prefer a different flavor Almond flour can be replaced with finely ground pork rinds for a nut free option If you want to use store bought Buffalo sauce pick one that is low sugar and reads clean on the label
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Serving Suggestions
Buffalo chicken meatballs are perfect served as an appetizer with celery and a creamy blue cheese dip I also like piling them onto a crisp salad or slicing them into lettuce wraps for a fast low carb lunch For parties keep them warm in a slow cooker with extra sauce so guests can help themselves
Cultural Historical Context
Buffalo sauce comes from Buffalo New York where spicy vinegar based wing sauce first made waves These meatballs embody that craveable flavor but swap bone in wings for lean chicken and keto friendly binders so everyone at the table can dig in guilt free
Common Recipe Questions
- → What makes these meatballs suitable for a keto diet?
They use almond flour instead of traditional breadcrumbs, reducing carbs, and focus on high-protein, high-fat ingredients ideal for low-carb eating.
- → Can I use beef or turkey instead of chicken?
Yes, ground beef or turkey can replace chicken, though flavors and fat content may vary. Adjust seasonings to taste.
- → How spicy are the meatballs?
The meatballs have a noticeable kick from hot sauce, but the buttery sauce balances the heat. Adjust hot sauce for preferred spice level.
- → What dipping sauces pair well with these?
Try ranch, blue cheese dressing, or Greek yogurt-based dips to cool down and complement the tangy flavors.
- → How should I store leftovers?
Keep cooked meatballs in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until hot.
- → Can these be made ahead for parties?
Yes, bake and store meatballs ahead of time. Reheat and toss in Buffalo sauce just before serving for best texture and flavor.