Buffalo Chicken Meatballs

I know it’s not nice to brag but I’m just telling you like it is. I’ve mastered the meatball recipe.  And that includes low-carb and gluten-free meatballs as well. Just saying.

Why I Love this Buffalo Chicken Meatball Recipe

• Freezer Friendly: Just let them cool off, place them on a baking sheet, freeze, then transfer the meatballs to a freezer safe storage bag. They will be good for up to 3 months.
• Make Ahead & Great for Meal Prep: Make a batch or two and store them in the fridge for 3-5 days or in the freezer for up to 3 months. Just let them cool off, place them on a baking sheet, freeze, then transfer the meatballs to a freezer safe storage bag.
• Healthy: They are packed with lean protein and flavor, while also being lower in fat and calories than traditional buffalo wings. Plus, these meatballs are baked not fried, gluten-free and low-carb.
• Easy - No Mess: And since they’re baked in the oven they are easy hands-off cooking. Plus, there's no oil splatters all over the kitchen to clean up.
• Versatile Serving Options: Serve as a main dish, over a salad, tucked into a lettuce wrap, over spaghetti squash or zoodles, or dipped in your favorite sauce for a tasty appetizer.

Buffalo Chicken Meatball Ingredients

• Ground chicken: A high-protein, low-fat base for lean meatballs.
• Almond meal/ almond flour (or bread crumbs if you aren’t watching your carbs): Acts as a gluten-free binder and adds a slight nutty flavor; use bread crumbs if not following a low-carb diet.
• Large egg: Helps hold the meatball mixture together.
• Garlic cloves: Infuses the meatballs with robust, savory flavor.
• Small yellow onion: Provides a subtle sweetness and depth.
• Green onions: Adds a fresh, mild onion flavor.
• Celery: Offers crunch and a hint of freshness.
• Parsley: Brightens the flavor profile.
• Salt and pepper: Essential seasonings to elevate all the flavors.
• Cayenne pepper: Brings the heat that makes this dish buffalo-style.
• Frank's Original Red Hot Sauce (it is gluten-free): The key ingredient for that iconic buffalo kick.
• Butter: Enhances the sauce’s richness and helps meld the flavors.

Ingredients for the most delicious Blue Cheese Sauce

• Greek Yogurt: Provides a tangy, creamy base without extra calories.
• Mayo: Adds creaminess and richness.
• Buttermilk: Lightens the sauce with a subtle tang.
• Fresh Lemon Juice: Adds brightness and cuts through the richness.
• Salt and pepper: Balances and enhances the sauce flavors
• Green Onions: For a hint of fresh, mild spice.
• Blue Cheese: The star of the sauce, adding a punch of creamy tang.
• Parsley & Celery: For garnish and extra fresh crunch.

How to make Buffalo Chicken Meatballs

Preheat the oven to 400 degrees F. 

And line a baking sheet with parchment paper or a silicone baking mat; set aside. 

In a large bowl, combine ground chicken, almond meal, egg, garlic, onions, green onions, parsley, salt, pepper, and cayenne.  Stir until just combined. 

Use an 11/2 inch ice cream scoop and form the meatballs.  

If needed have a small bowl of water to dip the scoop to prevent the meat mixture from sticking.  (You can also get your hands wet and roll each meatball in the palm of your hands if preferred.)

How To Cook Chicken Meatballs

Place the meatballs onto a prepared baking sheet and bake for 18-20 minutes, or until a meat thermometer inserted in the center of the meatball reads 165 degrees. 

How to make the Blue Cheese Sauce

Combine the first seven ingredients in a small bowl. 

Heat the blue cheese crumbles in the microwave for 30 seconds then mix into the combined ingredients.  Now stir in the parsley and celery.

Serve the chicken meatballs immediately, drizzled with homemade blue cheese sauce or your favorite ranch dressing!

Storing, Reheating and Freezing Buffalo Chicken Meatballs

• Storing: You can store the leftover meatballs in an airtight container in the refrigerator for up to 3-5 days. 
• Reheating: To reheat the meatballs use a pan over medium heat on the stovetop, in the oven at 375 degrees, or the microwave.
• Freezing: Let the meatballs cool to room temperature, place them on a baking sheet, freeze, then transfer the meatballs to a freezer safe, airtight container or storage bag and keep them in the freezer for up to 3 months.
• Reheating from Frozen: When it's time to enjoy them, let the meatballs thaw in the refrigerator for a few hours or overnight. Then heat them in a pan over medium heat on the stovetop, in a 375 degree oven, or the microwave. Toss them with the Buffalo Sauce and enjoy.