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 chicken buffalo meatballs the best?
- 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.
How to make this recipe
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.
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.
Healthy, Whole30, Paleo, Gluten Free, Grain Free, and Keto
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!
Buffalo Chicken Meatball 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!
What to serve with buffalo chicken meatballs
For me, these are best served with the classics:
- Ranch dressing
- Celery sticks
- Blue cheese
- Carrot sticks
Top tips to make buffalo chicken meatballs
- 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.
For more healthy chicken recipes, check these out!
- Slow Cooker Buffalo Chicken Dip
- Creamy Buffalo Chicken Stuffed Sweet Potatoes with Ranch
- Chicken Saag
- Paleo Buffalo Chicken Casserole with Ranch and Cauliflower Rice
- Healthy Chicken Cobb Salad
- Buffalo Chicken Ranch Meal Prep
And if you’re counting grams of net carbs, make sure you bookmark our Net Carb Calculator to easily calculate carbs for a keto or low carb diet.
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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.
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.
Recipe Notes
If on Whole30, make sure to:
use ghee instead of butter and use coconut cream instead of half and half, omit blue cheese
So tasty! I used turkey since that’s what I could find, worked perfectly. Love the creaminess of the sauce with just the right spice 🙂
Turkey sounds awesome! I glad you loved it!
Where can if the coconut cream? or what brand do you suggest?
Canned coconut cream can be found at most grocery stores in the canned sections! We LOVE the Thai Kitchen brand!
Could you use ground turkey instead of ground chicken?
Hi, you can certainly use ground turkey. The consistency just may not be the same.
Do you need to squeeze the liquid out of the zucchini before cooking? These look amazing! I’m thinking I’m going to pair with spaghetti squash for lunches next week!
No need to squeeze. It will give the meatballs additional moisture.
Can the top part (thick part) of a can of coconut milk be used or should it be coconut cream only? Also, if so, is this the coconut cream found in the liquor aisle?
That top part of the can would totally work.
Can you omit the zucchini in the mix?
Absolutely! The zucchini is just added moisture/nutrition.