These Buffalo Chicken Meatballs capture all the bold flavor of buffalo wings in a convenient, boneless bite. They’re quick to make and can be prepared gluten-free and dairy-free when needed.
Photos updated 12/18 and the recipe was slightly refined for even better results.
Buffalo wings are best fresh from the oven when the skin is crispy, but they lose that texture as leftovers. These meatballs keep the classic wing flavor and stay delicious the next day, making them ideal for meal prep or parties.
Ingredients for buffalo chicken meatballs
Ground chicken or turkey – both work interchangeably and give the same texture and flavor.
Almond flour – used sparingly as a binder; a gluten-free flour blend can be substituted.
Egg – helps hold the meatballs together.
Buffalo sauce – use your favorite hot sauce (Frank’s is common). A tablespoon goes into the meatball mix and more is used to coat them.
Spices – garlic powder, onion powder, and salt bring the flavors together.
Ghee – mixed with buffalo sauce to coat the meatballs for extra richness. For a dairy-free version, use butter-flavored coconut oil instead.
Making the sauce
Melt the ghee (or coconut oil) with the buffalo sauce in a pan while the meatballs bake. After the first baking interval, toss the meatballs in the warm sauce in batches to coat them, then return them to the oven. Repeat once more so the meatballs are well saturated and full of buffalo flavor.
These meatballs come together quickly and tend to disappear fast. Store leftovers covered in the refrigerator for up to one week.
A homemade Paleo ranch makes these meatballs complete; the recipe below uses a paleo mayo as its base.
Buffalo Chicken Meatballs
Ingredients
Meatballs
- 1 pound ground turkey or chicken
- ¼ cup almond flour
- 1 large egg
- 1 tablespoon buffalo sauce (such as Frank’s)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Sauce
- ¼ cup ghee (or butter-flavored coconut oil for dairy-free)
- ½ cup red hot sauce
Ranch Dressing
- 1 cup homemade mayo
- 1 14 oz can coconut cream (thick)
- 2 tablespoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
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Preheat oven to 375°F and line a baking sheet with foil. Rub foil with coconut oil to prevent sticking.
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In a large bowl, combine the ground meat, almond flour, egg, buffalo sauce, garlic powder, onion powder, and salt. Mix gently—do not overwork.
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Form 1-inch meatballs (about 20) and arrange them on the prepared sheet.
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Bake for 10 minutes.
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While they bake, warm the ghee and buffalo sauce together in a frying pan over medium heat.
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After 10 minutes, work in batches to roll the meatballs in the sauce so they are fully coated. Return them to the sheet.
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Bake another 5 minutes, then repeat the saucing step and bake an additional 5–8 minutes more until cooked through.
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Prepare the ranch while the meatballs finish baking. Serve warm with ranch.
Notes:
Nutrition Information
Carbohydrates: 4g
Protein: 26g
Fat: 29g
