Buffalo Chicken Meatballs

These buffalo chicken meatballs are epic! They’re super tender and moist, coated in a creamy buffalo sauce and drizzled with ranch. Naturally gluten free, grain free, paleo, and Whole30, they’re perfect for dinner or as an appetizer during tailgating season.

If you’re looking for a great tailgating recipe, look no further! These chicken meatballs are a healthier take on one of your favorites, and they are so easy to make!

What makes these meatballs so good

• They’re super tender, loaded with flavor, a bit spicy, and just totally delicious.
• They’re naturally Whole30, paleo, low carb, and keto friendly.
• The zucchini in meatballs keeps them super tender and makes them healthier with added veggies.
• These buffalo meatballs are perfect for tailgating!
• These buffalo chicken meatballs can be made ahead and kept in a slow cooker to serve at get-togethers.

Chicken meatballs with no breadcrumbs

These meatballs, unlike many others are gluten free as I didn’t need add breadcrumbs to them, which are normally used. The shredded zucchini not only sneaks in added veggies to these tailgating snacks, but also help to hold the meatballs together, eliminating the need for breadcrumbs to bind the mixture.

Are these meatballs healthy?

As well as being gluten free, these meatballs are also grain free, paleo, keto and Whole30. The added zucchini is a great source of fiber, antioxidents and vitamin Bs, these are the meatballs that keep on giving!

What about the sauce?

These chicken meatballs are coated and served in a delicious buffalo sauce for a really classic dish. The sauce is made form a hot sauce base (Frank’s is my favorite!) which is then mixed with coconut cream for a cooling effect and a little natural sweetness. They are so morish – you may want to make a double batch!

Serving suggestions

For me, these are best served with the classics:

• Ranch dressing
• Celery sticks
• Blue cheese
• Carrot sticks

Chef’s Tips

• If on Whole30; use ghee instead of butter and use coconut cream instead of half and half. Omit the blue cheese
• Use lean ground chicken to cut down on the fat content.
• Make them ahead of time and store in a slow cooker to keep them warm.

Check Out These Chicken Recipes Next

• Slow Cooker Buffalo Chicken Dip
• Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch
• Whole30 Indian Saag Chicken (Paleo Indian Saag Chicken)
• Buffalo Chicken Tacos
• Paleo Buffalo Chicken Casserole with Ranch and Cauliflower Rice
• Healthy Chicken Cobb Salad
• Buffalo Chicken Ranch Meal Prep
• Baked Chicken Meatballs
• Marry Me Chicken
• Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
• Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
• Chicken Saag
• Creamy Boursin Chicken

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5 from 14 votes

Buffalo Chicken Meatballs

Prep:10 minutes

Cook:35 minutes

Total:45 minutes

These buffalo chicken meatballs are epic! They're super tender and moist, coated in a creamy buffalo sauce and drizzled with ranch. Naturally gluten free, grain free, paleo, and Whole30, they're perfect for dinner or as an appetizer during tailgating season.

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4 servings

Ingredients

Chicken Meatballs

• ▢ 2 pounds ground chicken
• ▢ 2 cups shredded zucchini
• ▢ 2 cloves garlic minced
• ▢ 1/4 cup hot sauce
• ▢ 1 teaspoon salt
• ▢ avocado oil or refined coconut oil for frying

Buffalo Sauce

• ▢ 1 cup hot sauce like Frank’s Red Hot
• ▢ 1/4 cup ghee or butter see Note
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 cup coconut cream or half and half see Note
• ▢ 1/4 teaspoon salt

Instructions 

• In large bowl mix all meatball ingredients with hands until well combined. Do not overmix.
• Use disher or spoons to portion out individual, uniform balls. Roll each ball between your palms until smooth. Place on a large plate or baking sheet. Repeat until all meatball mixture is used.
• Heat a large skillet over medium heat and add enough oil to coat the bottom with a thin layer. Add meatballs in one layer, making sure to not overcrowd. Cook until bottoms are browned then, using a spatula, push meatballs around until all sides are browned and meatballs are cooked through.
• Use a slotted spoon to transfer meatballs from skillet then return to heat. Repeat the previous step to cook remaining meatballs.
• When all meatballs are cooked, wipe out the skillet with a paper towel then return to stovetop over medium heat. Pour in all sauce ingredients and whisk until smooth. Cook until bubbly then reduce heat to low and add meatballs. Let cook until sauce is slightly thickened and meatballs have absorbed some sauce, about 3-5 minutes.
• Drizzle with ranch dressing and serve with celery sticks and blue cheese.

Notes

If on Whole30, make sure to:

use ghee instead of butter and use coconut cream instead of half and half, omit blue cheese

Nutrition Information

Calories: 545kcal, Carbohydrates: 6g, Protein: 42g, Fat: 40g, Saturated Fat: 22g, Cholesterol: 224mg, Sodium: 2852mg, Potassium: 1560mg, Fiber: 2g, Sugar: 3g, Vitamin A: 245IU, Vitamin C: 68.5mg, Calcium: 34mg, Iron: 3.1mg, Net Carbs: 4g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik