Keto Buffalo Chicken Meatballs Recipe: Your New Favorite Snack

Who doesn’t love the bold, spicy flavors of buffalo chicken? Now imagine that tangy heat packed into perfectly juicy little meatballs that fit right into your keto lifestyle. These keto buffalo chicken meatballs are not only crazy easy to make, but they also bring a punch of flavor without knocking you out of ketosis. Whether you’re looking for a party appetizer, a game-day snack, or a meal prep idea, this recipe has you covered.

Grab a large bowl, your favorite hot sauce, and let’s get rolling.

Why Keto Buffalo Chicken Meatballs?

Let’s face it: sticking to keto can get a little boring when you’re eating the same few things over and over again. You need options that feel indulgent but don’t ruin your carb count for the day. These meatballs deliver in every way—high in protein, low in carbs, packed with flavor, and smothered in that rich, spicy buffalo sauce.

Unlike traditional meatballs that rely on breadcrumbs, this recipe uses almond flour or pork rinds to keep things keto-friendly while maintaining a great texture.

Ingredients You’ll Need

Here’s the beauty of this recipe—you don’t need a laundry list of fancy ingredients. Simple stuff, big flavor:

For the meatballs:

  • 1 lb ground chicken (or turkey if you prefer)
  • 1 egg (to help bind the meatballs)
  • ½ cup almond flour OR ½ cup crushed pork rinds (for a low-carb breadcrumb alternative)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper

For the buffalo sauce:

  • ½ cup hot sauce (Frank’s RedHot is the classic go-to)
  • 3 tbsp unsalted butter (adds richness and helps tone down the heat)
  • 1 tbsp white vinegar (optional, but adds a nice tang)

To serve:

  • Fresh celery sticks
  • Ranch or blue cheese dressing for dipping

Step-by-Step Directions

 

1. Prepping the Meatballs

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This way, you won’t be fighting with stuck-on meatballs later.

In a large mixing bowl, combine the ground chicken, egg, almond flour (or crushed pork rinds), garlic powder, onion powder, paprika, salt, and pepper. Mix gently but thoroughly. You don’t want to overwork the mixture, or your meatballs can turn out tough.

Now, using your hands or a small scoop, form the mixture into 1 to 1.5-inch balls. You should get about 20-24 meatballs depending on the size.

Place the meatballs on your prepared baking sheet, making sure they’re spaced out so they cook evenly.

2. Baking the Meatballs

Pop the meatballs into the preheated oven and bake for about 20-22 minutes, flipping them halfway through. You’ll know they’re done when they’re golden brown on the outside and fully cooked through on the inside (an internal temperature of 165°F).

3. Making the Buffalo Sauce

While the meatballs are baking, it’s time to whip up that buffalo sauce. In a small saucepan over medium heat, melt the butter. Once melted, stir in the hot sauce and vinegar (if using). Cook for another minute or two, stirring constantly until the sauce is smooth and well combined.

Remove from heat and set aside.

4. Tossing It All Together

Once the meatballs are out of the oven, transfer them to a large bowl. Pour the warm buffalo sauce over the meatballs and gently toss to coat each one. The sauce will cling beautifully to the hot meatballs, making them irresistibly glossy and flavorful.

Serving Suggestions

These keto buffalo chicken meatballs are best enjoyed hot, right after being tossed in the sauce. Serve them alongside crunchy celery sticks and your favorite low-carb dipping sauce like ranch or blue cheese dressing. The creamy dip perfectly balances out the heat from the buffalo sauce.

Tips for the Best Meatballs

  • Don’t skip the egg and almond flour: These ingredients are key to holding the meatballs together. Without them, they might fall apart during baking.
  • Use ground turkey if needed: If you can’t find ground chicken, ground turkey works just as well. Just make sure to use a blend with some fat in it, so the meatballs don’t end up dry.
  • Adjust the heat level: Love extra spicy food? Add a pinch of cayenne pepper to the meatball mixture or use extra hot sauce. Prefer things on the milder side? Use a butter-to-hot-sauce ratio of 4:1 for a gentler kick.
  • Make ahead: You can make these meatballs ahead of time and store them in the fridge for up to 3 days. When ready to serve, just reheat them in a skillet or oven and toss them in the sauce.

Keto-Friendly Side Dishes

Need more ideas to round out your keto meal? Try serving these buffalo chicken meatballs with:

  • Cauliflower rice: A great way to soak up extra buffalo sauce without adding carbs.
  • Zucchini fries: Crispy, oven-baked, and perfect for dipping.
  • Simple green salad: Toss together some greens, cucumbers, and a creamy keto dressing for a light, refreshing side.
  • Broccoli or asparagus: Roasted veggies add a nice contrast to the spicy meatballs.

Nutritional Information (Per Serving)

Here’s the approximate breakdown for 5 meatballs (without dip):

  • Calories: 210
  • Fat: 14g
  • Protein: 18g
  • Carbs: 2g
  • Fiber: 1g
  • Net Carbs: 1g

Conclusion

These keto buffalo chicken meatballs are everything you could want in a snack or meal—spicy, savory, and so easy to make. Whether you’re keto or just looking for a healthier buffalo chicken option, this recipe checks all the boxes. Plus, they’re perfect for sharing (if you feel like it).

Now grab a plate, some celery sticks, and that ranch dressing—because once you take a bite of these spicy little bites, you’ll see why they’re about to be your new go-to snack.

Happy cooking!

Print

Keto Buffalo Chicken Meatballs Recipe

These keto buffalo chicken meatballs are spicy, juicy, and low in carbs, making them the perfect snack, appetizer, or meal for anyone on a keto diet. Easy to make with simple ingredients and tossed in a buttery hot sauce, they’re great for meal prep or game-day treats. Serve with celery sticks and your favorite keto-friendly dressing!

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 20-24 meatballs 1x
  • Category: Appetizer, Snack, Meal Prep
  • Method: Baking
  • Cuisine: American, Keto, Low-Carb

Ingredients

Scale

For the meatballs:

  • 1 lb ground chicken
  • 1 egg
  • ½ cup almond flour OR crushed pork rinds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper

For the buffalo sauce:

  • ½ cup hot sauce (Frank’s RedHot recommended)
  • 3 tbsp unsalted butter
  • 1 tbsp white vinegar (optional)

To serve:

  • Celery sticks
  • Ranch or blue cheese dressing

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • Mix the meatball ingredients in a large bowl: ground chicken, egg, almond flour, garlic powder, onion powder, paprika, salt, and pepper. Combine gently.
  • Form the mixture into meatballs (about 1 to 1.5 inches in size) and place them on the prepared baking sheet.
  • Bake for 20-22 minutes, flipping halfway through, until the meatballs are golden brown and fully cooked (internal temperature of 165°F).
  • While the meatballs bake, make the sauce. Melt butter in a saucepan over medium heat. Stir in hot sauce and vinegar. Cook for 1-2 minutes, stirring until smooth.
  • Toss the cooked meatballs in the warm buffalo sauce until well coated.
  • Serve hot with celery sticks and your favorite keto-friendly dressing.

Notes

  • For extra crispy meatballs, you can fry them in a skillet instead of baking.
  • Ground turkey can be used in place of chicken.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
  • Adjust the heat level by adding more or less hot sauce, or use a mild hot sauce if preferred.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

  • Serving Size: 5 meatballs
  • Calories: 210 Sugar: 1g Sodium: 600mg Fat: 14g Saturated Fat: 5g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 2g Fiber: 1g Protein: 18g Cholesterol: 75mg

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Frequently Asked Questions (FAQs)

Can I fry the meatballs instead of baking them?

Yes, you can! If you prefer a crispier texture, you can fry the meatballs in a skillet with a bit of oil. Just be sure not to overcrowd the pan.

What’s the best way to store leftovers?

Store any leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat them in the oven or a skillet to keep them from getting soggy.

Can I freeze these meatballs?

Absolutely! Once the meatballs are fully cooked and cooled, place them in a freezer-safe container or bag. They’ll keep for up to 3 months. When you’re ready to enjoy them, just thaw in the fridge and reheat before tossing in the buffalo sauce.