Buffalo Chicken Meatballs

Sometimes the most straight-forward, easiest recipes are the best, especially when you are looking to add a dish or two to a party or holiday menu without a whole lot of extra work.  I think meatballs are a great dish to serve to guests or even make large batches of and store for personal consumption.  They are easy to make, easy to cook, and there are so many flavor combinations that to try that you could make a new variety each week and never repeat a recipe.  So many people (myself included) love buffalo chicken and spicy foods, so I thought that would be a great recipe to bring you today.

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I began by gathering my ingredients shown above.

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Next I finely sliced the scallions into small pieces.

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In a large mixing bowl I combined the ground chicken, scallions, blue cheese, almond flour, egg, salt, and pepper.  I mixed everything together until thoroughly combined and let it set up in the fridge for 30 minutes or so.

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In a large pan I heated the olive oil over medium heat until hot.  While the oil was heating up, I rolled the chicken mixture into 12 golf ball sized meatballs.

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In batches of 4 meatballs, I cooked them for about 5-6 minutes per side, until golden brown and slightly crispy.  You want to be sure the heat is not too hot so the outside does not burn while the inside stays raw.  When each batch was finished cooking, I set them on paper towels to drain the excess oil.  Once the meatballs were finished cooking, I heated my favorite garlic buffalo sauce over low heat in another pan.  I gently tossed the meatballs in the sauce until they were all fully coated.  Alternatively, you could serve these with buffalo sauce on the side, in case you or your guests want to be in control of the amount of heat added to the meatballs, but I like tossing them in the sauce so it is warm and slightly caramelized.  I prefer to serve them with ranch or blue cheese dressing for dipping.  The meatballs are tender and juicy and packed with a ton of flavor.  The blue cheese is creamy and there is a bit of a bite from the scallions.  You could finely mince some fresh celery and add that to the meatball mixture for another layer of crunch, too.  These are sure to be a success for your next snack or big event!

Buffalo Chicken Meatballs

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 12 meatballs

Serving Size: 3 meatballs

Buffalo Chicken Meatballs

Ingredients

  • 1lb ground chicken
  • 1/2c almond flour
  • 1 egg
  • 3oz crumbled blue cheese
  • 1/4c sliced scallions
  • 2tblsp olive oil
  • 4tblsp buffalo wing sauce
  • To Taste
  • Salt
  • Pepper

Instructions

  1. Slice scallions into small, thin pieces.
  2. In a large mixing bowl combine ground chicken, almond flour, egg, scallions, blue cheese, salt and pepper; stir until fully combined and let set in the fridge for 30 minutes.
  3. Warm the olive oil in a large pan over medium heat until hot.
  4. Roll the chicken mixture into 12 golf ball-sized meatballs.
  5. In batches of 4, cook the meatballs 5-6 minutes per side or until golden brown and cooked through.
  6. Drain the meatballs on paper towels after cooking.
  7. Over low heat, warm the buffalo wing sauce in a separate pan.
  8. Toss the meatballs in the buffalo sauce until fully coated and slightly caramelized.
  9. Serve warm.

Nutrtional Information

Per serving; 359 calories, 6g total carbs, 4g net carbs, 23g fat, 33g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

https://butterisnotacarb.com/buffalo-chicken-meatballs/

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6 Comments

  1. chefess

    Made this recipe this afternoon. To. Die. For! The house smelled heavenly. I served them with a side of mashed cauliflower and nearly levitated off the chair.

    This is going into the regular rotation.

    Thank you for sharing.

    • Thank you for coming back to let me know you loved them!! I agree, they are really fantastic and so easy to put together. Perfect with mashed cauli – great choice!

  2. Frank

    I made this recipe for the first time tonight and they were incredible! I made the meatballs a little larger (9 total) and roasted them at 400 for about 18 minutes. With my mom’s blue cheese dip recipe (which happens to be keto friendly) and these meatballs I am ready for football season! I just started my keto journey a month ago and the recipes in this blog have been a big inspiration in maintaining my home chef hobby with this new lifestyle change. Thank you so much

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