These easy buffalo chicken meatballs are made with ground chicken and almond flour, then coated in a creamy, tangy, spicy buffalo sauce. Serve them with roasted vegetables, cauliflower rice, mashed potatoes, or on top of a salad. They are gluten-free, dairy-free, paleo, keto, and Whole30 friendly.
These buffalo chicken meatballs
- Use ground chicken, though ground pork or beef work too (choose around 90% lean).
- Quick and easy—ready in under 30 minutes.
- Great for meal planning and meal prep; add to salads or pair with your favorite side.
- Moist, flavorful, and packed with buffalo heat and creaminess.
- Gluten-free, dairy-free, paleo, keto, and Whole30 compliant when using Whole30-approved ingredients.
Tip
You can swap the ground chicken for pork or beef—just avoid very lean meat. About 90% lean gives the best texture and juiciness.
How to make buffalo chicken meatballs
Preheat the oven to 400°F (204°C) and position the rack in the middle. Line a baking sheet with parchment paper.
In a bowl, gently combine all meatball ingredients. Avoid over-mixing; using your hands works best, or use a large spoon if you prefer.
Divide the mixture into 20 meatballs (about 2 tablespoons each). Roll them lightly and place a few inches apart on the prepared baking sheet.
Bake for 18 minutes at 400°F. Remove from the oven and let the meatballs rest for about 10 minutes before handling.
While the meatballs bake, make the sauce: in a small saucepan, combine the sauce ingredients and warm over medium-low heat, stirring until it reaches a simmer. Reduce heat to low and cook 3–4 more minutes, stirring often, until the sauce thickens slightly.
Turn off the heat, pour the sauce over the meatballs to coat, garnish with extra green onions, and serve warm.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
See the Recipe Notes below for tips, FAQs, and substitution ideas.
Ingredients overview
The ingredient list is short and many items are used both in the meatballs and the sauce.
- Ground chicken (or ground pork/beef)
- Hot sauce (Frank’s RedHot or Cholula recommended)
- Green onions
- Garlic
- Egg
- Almond flour
- Ghee or grass-fed butter
- Full-fat canned coconut milk or a rich non-dairy milk
- Salt and pepper
They’re versatile—serve alongside roasted veggies or mashed potatoes, or use them as the protein on a green salad or spaghetti squash.
My favorite accompaniments:
- Roasted vegetables
- Cauliflower rice
- Mashed potatoes
- Green salad
- Spaghetti squash or spiralized vegetables
- Pasta, rice, or quinoa
How to make buffalo sauce from scratch
The homemade sauce is the highlight: it’s creamy and bright and comes together quickly on the stovetop. Use a flavorful hot sauce, a creamy non-dairy milk (full-fat canned coconut milk or a rich oat milk), fresh garlic, and ghee or grass-fed butter. Heat everything together, bring to a simmer, then lower the heat and stir until slightly thickened. That’s it—simple and delicious.
Nutritional information (Whole30-friendly version)
These meatballs are paleo and Whole30 compliant and are also low-carb and keto-friendly when paired with low-carb sides like cauliflower rice or a salad.
Per serving (approximate):
- Carbohydrates: 7 g
- Protein: 19 g
- Fat: 25 g
- Calories: ~310 kcal
More Whole30 recipes you’ll love
Explore other recipes in your own collection of Whole30 favorites for easy, compliant meal ideas.
Easy Buffalo Chicken Meatballs (Whole30 and Keto)
The Movement Menu
These easy buffalo chicken meatballs are made with ground chicken and almond flour, then coated in a creamy, tangy buffalo sauce. Serve with your favorite side or on a salad.
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 6 | Calories: 310 kcal
Ingredients
Meatballs
- 1 pound ground chicken (see notes)
- 1 cup almond flour
- 1 large egg
- 4 garlic cloves, minced
- ⅓ cup hot sauce
- ¼ cup green onions, thinly sliced (plus extra for garnish)
Creamy Buffalo Sauce
- ½ cup hot sauce
- 2 tablespoons grass-fed butter or ghee
- 4 garlic cloves, minced
- ¼ cup coconut cream (or rich non-dairy milk)
- Kosher salt and a big pinch of black pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Gently combine all meatball ingredients in a bowl without over-mixing. Using your hands or a large spoon is fine.
- Form about 20 meatballs (≈2 tablespoons each). Place them a few inches apart on the baking sheet.
- Bake 18 minutes. Remove and let rest about 10 minutes before handling.
- While baking, make the sauce: combine sauce ingredients in a small saucepan over medium-low heat. Stir until simmering, then reduce to low and cook 3–4 minutes while stirring until it thickens slightly.
- Turn off the heat, pour the sauce over the meatballs, garnish with extra green onions, and serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Ground meat: Pork or beef can be used; avoid very lean options. About 90% lean yields the best texture.
Hot sauce: Frank’s RedHot and Cholula are both excellent choices.
Non-dairy milk: Use full-fat canned coconut milk or a rich, creamy non-dairy milk so the sauce stays thick and creamy.
Fresh herbs: Garnish with green onions or parsley for brightness.
Nutrition
Calories: 310 kcal | Carbs: 7 g | Protein: 19 g | Fat: 25 g | Saturated Fat: 9 g | Cholesterol: 105 mg | Sodium: 938 mg | Potassium: 501 mg | Fiber: 2 g | Sugar: 1 g | Calcium: 55 mg
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