Buffalo Chicken Meatballs

Buffalo chicken gets a makeover with this clever meatball appetizer. They’re gluten-free, low-carb and keto diet-friendly, too – perfect for any party guest! Serve them on game day, or at any gathering, with creamy dressing and celery sticks.

Serves: 16Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 16

Ingredients

  • 1 pound ground chicken
  • 1/3 cup almond flour
  • 1 egg
  • 1 tablespoon green onion, sliced thin
  • 1 clove garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 cup hot wing sauce
  • Ranch dressing, optional
  • Celery sticks, optional

Directions

  • Preheat oven to 450°F. Use aluminum foil to line large baking sheet; spray with non-stick spray.
  • In a medium mixing bowl, combine chicken, flour, egg, green onions, garlic and onion powder. Shape mixture into 16 evenly-sized meatballs and arrange on baking sheet.
  • Bake until chicken is cooked through with an internal temperature of 165 degrees, about 15 minutes.
  • Set meatballs in medium bowl and coat with wing sauce. (Note: If you like a little char on your meatballs, toss them in a hot skillet for 3-4 minutes.)
  • Serve warm with a side celery sticks and ranch dressing, if desired. Refrigerate leftovers.

Recipe Information

Serves: 16

Ingredients

  • 1 pound ground chicken
  • 1/3 cup almond flour
  • 1 egg
  • 1 tablespoon green onion, sliced thin
  • 1 clove garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 cup hot wing sauce
  • Ranch dressing, optional
  • Celery sticks, optional

Directions

  • Preheat oven to 450°F. Use aluminum foil to line large baking sheet; spray with non-stick spray.
  • In a medium mixing bowl, combine chicken, flour, egg, green onions, garlic and onion powder. Shape mixture into 16 evenly-sized meatballs and arrange on baking sheet.
  • Bake until chicken is cooked through with an internal temperature of 165 degrees, about 15 minutes.
  • Set meatballs in medium bowl and coat with wing sauce. (Note: If you like a little char on your meatballs, toss them in a hot skillet for 3-4 minutes.)
  • Serve warm with a side celery sticks and ranch dressing, if desired. Refrigerate leftovers.