Juicy baked buffalo chicken meatballs, a perfect alternative to wings for any gathering. Serve with your favorite dip.
Author:kate
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Low Carb
Ingredients
Scale
1 lb ground chicken
1/4 cup almond flour
1 large egg
1/4 cup finely chopped celery
2 tbsp blue cheese crumbles (optional)
1/4 cup Frank’s RedHot sauce
2 tbsp unsalted butter, melted
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/4 tsp onion powder
Salt and black pepper to taste
For Serving: Blue cheese dressing or ranch dressing, celery sticks, carrot sticks
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, almond flour, egg, chopped celery, and blue cheese crumbles (if using). Season with salt and pepper. Mix gently until just combined; do not overmix.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
While the meatballs are baking, prepare the buffalo glaze. In a small bowl, whisk together the Frank’s RedHot sauce, melted butter, apple cider vinegar, garlic powder, and onion powder.
Once the meatballs are cooked, remove them from the oven. Pour the buffalo glaze over the meatballs and toss gently to coat.
Return the glazed meatballs to the oven for another 5 minutes to allow the glaze to set.
Serve hot with blue cheese dressing or ranch dressing, and celery or carrot sticks.
Notes
For a spicier kick, add a pinch of cayenne pepper to the glaze.
If you don’t have almond flour, you can use panko breadcrumbs, but this will increase the carbohydrate count.
These meatballs can be made ahead and reheated in the oven or a slow cooker on the ‘warm’ setting.
Consider these meatballs as part of your meal planning for easy weeknight dinners or gameday food ideas.