Buffalo Balls (No, not really) Low Carb and Gluten Free

Superbowl is coming up in a few days and like most of you, we’re having a few friends over. In the past, classic buffalo wings were a must at our parties, and they are still pretty awesome. But from a logistics point of view, they can be annoying – especially with a large crowd.

They are incredibly messy for one thing, and it’s not easy to eat them gracefully. So if you are an unattached woman looking for the man of her dreams, gnawing and slavering over a saucy piece of chicken like a dog on a bone may not be the best game plan.  And so there you are, staring longingly at them, but not partaking so you can look all graceful and demure and stuff.

But after a few drinks the three grapes you ate aren’t cutting it, so you cave and resort to sneaking them into the bathroom, where you can attack them in private and hide the bones in your purse.  Or if you are desperate and really, really brave, flushing them down the toilet and praying it doesn’t clog.  Or maybe that’s just me…

Anyhoo, all you single ladies rejoice!  Behold the buffalo ball – all of the flavors of a buffalo wing, in a low carb, easy to eat package.  And they are super good!  I may never make wings again!  Ok not really, but I’ll make them when nobody else is coming over, so I can ravage every last piece of meat off of them like a good wing deserves, without a mortified audience looking on in horror!  I just giggled out loud picturing that…heh heh….

Buffalo Balls (No, not really)
Recipe type: Appetizer
Cuisine: Meatballs
Serves: 16 meatballs
  • For the Meatballs:
  • 1lb ground chicken or turkey
  • 2 oz cream cheese, softened
  • 2 eggs
  • 2 Tbsp chopped celery
  • 3 Tbsp crumbled blue cheese
  • ½ tsp black pepper
  • For the Sauce:
  • ½ stick (4 oz) unsalted butter
  • ½ cup Frank's Red Hot
  1. Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The Frank's is super salty as is the blue cheese so trust me you don't need to add more. The mix will be sticky and gooey but that's normal.
  2. Form into about 1 inch balls - remember these are cocktail/bite sized so don't make them too big.
  3. Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.
  4. To make the sauce, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.
  5. After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.
  6. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy.
  7. These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome! And of course, you must serve with celery sticks to be authentic!
Nutrition Information
Serving size: 1 meatball Calories: 132 Fat: 11g Carbohydrates: 6g net Protein: 8g



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  1. says

    Thanks for sharing so many wonderful recipes! I recently came across your blog, have already tried a few of your low carb creations, and have enjoyed every one! I was a little apprehensive about these buffalo balls, as my chicken mixture was so runny I couldn’t form it into balls & didn’t think that it would firm up. I just spooned some of the mixture onto the baking sheet and gave it a shot. After all was said & done, we had more of a “boneless buffalo chicken mini-patty”, but they tasted very delicious! Next time I may try closer to 1.5 lbs of meat to offset the egg. Thanks for another great recipe!
    Cheers ~ Lara

    • says

      Thanks Lara, I’m so glad you are enjoying the blog! I hated that they were so runny too, though mine did hold their shape, barely. I was thinking I’d use more meat next time too, or crack the egg into a bowl and beat it and only add two thirds of it to the meat mixture. Glad you liked the flavor though and let us know if you figure out a good trick for next time! I was also thinking of adding 1/2 cup of almond meal to firm them up but didn’t know if it would alter the flavor or texture too much. I’ll report back with any improvements to the recipe…

  2. Cheryl says

    I tried these yesterday and they were delicious!! I did give your idea a try and added just 2/3 of the egg mixture. They were still pretty runny while trying to work with them, but they cooked up just fine. I also sprinkled in some bread crumbs (not much, I’d say a 1/4 cup at the most). Not sure if this made a difference in the texture or not, but they turned out great! I also doused them in the sauce :) I’ll definitely be making these again. Looking forward to trying more of your low carb recipes, thanks!

    • says

      Thanks Cheryl, I’m glad they came out well for you! Gotta sauce em up! So yummy! Once I’m not being so strictly low carb I’ll probably add some bread crumbs to my recipe too. Still planning to try the almond meal next time and see how that works. I guess I could use flax meal too but I don’t know if it would be weird. Either way this was a big fave at our house too so I’ll be making them a lot!

  3. says

    Made these for lunch today- mine are hideously deformed, but absolutely delicious. I added probably 3/4 cup of almond meal, and other than the occasional extra bit of crunch, I don’t sense too much of a texture thing, and I’m super sensitive to textures. I should have heeded the advice to use a bit less egg as these were really hard to work with. Overall totally worth it, and will definitely make them again! I absolutely love your blog- I’m doing low-carb, high-fat, so I’m always looking for new low-carb meals, and your blog has become a daily staple for me! I’m tackling Fisherman’s Pie tomorrow night =)

    • says

      Thanks for reporting back on the texture thing, I still haven’t tried the almond meal yet but I think I will next batch! So glad that you are enjoying the blog – I hope it helps you stay on track! I have a lot more low carb recipe ideas kicking around so stay tuned! Hope you like the Fisherman’s pie too – it’s one of my new faves! BTW – love your name! :)

  4. says

    Hi Melissa,
    I absolutely love your blog! I just discovered it three days ago and have already impressed my husband with the pancakes, pizza, hummus, crackers, lime tarts…! SO grateful for so many gluten free ideas – it’s really hard having to eat gluten free and I so appreciate the idea. I would love to make these balls too but I have no idea what Frank’s Hot Sauce is! I live in the UK and unfortunately we don’t have that here. Do you know what it’s made of / flavour / texture etc so that I might re-create it somehow?! Thanks again, you are AMAZING!

    • says

      Thanks Jo! It’s awesome that you’ve made some many of the recipes in just a few days! As far as the hot sauce, it’s a cayenne based hot sauce that is thin in consistency and orange in color. Like tabasco if you are familiar with that. Not sure what the uk equivalent would be. I googled to find you a recipe and found this one. http://answers.yahoo.com/question/index?qid=20100427070531AAeSd24 It seems complicated so hopefully you can find something else to use. Another common brand here that is similar is Texas Pete but you are unlikely to find that in the uk either probably! Let me know if you figure something out or try out the hot sauce recipe! Thanks!

  5. says

    Thanks so so much Melissa!! I really appreciate the reply so much. I sort of made up a sauce from scratch using the suggested recipe from the link you gave above and it turned out well, thank you! And then this morning I managed to track down an online shop selling Franks sauce in UK!! YEAY! So excited to try this recipe for real once it arrives in the post! Again, thanks so much for all the low carb, gluten free recipes. You are a proper genius and I can’t thank you enough! :)

  6. says

    Hi Melissa,

    I finally just made these today to take to my church’s small group in a few hours. I forgot to add the ground pepper, and to your recipe, I deleted one egg and added ground flaxseed. How much? I have no clue, as I told my daughter to put some in, and then I would mix the mixture and do it by feel. I actually doubled your recipe. Probably I put about 1/3 to 1/2 cup of ground flaxseed for your recipe.

    Doing these alterations allowed me to use a teaspoon to get a mound on the teaspoon and shape it with my fingers. I greased my hands with olive oil generously first to make shaping the balls easier. I did use a baking sheet, but hate cleaning it, so I lined with aluminum foil and sprayed it with olive oil. You have to spray it with olive oil otherwise it will stick.

    I baked as your recipe and all the balls held together beautifully. I believe omitting 1 egg and adding ground flaxseed allowed this. The ground flaxseed has no taste, so I think this would be better than the almond meal. My ground chicken was pretty moist to begin with, and as I read the comments prior, I added the eggs with caution. Used 2 eggs for a little over 2 lbs of ground chicken.

    The subtle flavor of the blue cheese was great, combined with the moisture from the cream cheese and the crunch of the celery. This is a yummy recipe. My kids have now eaten a bunch and I need to make another batch so I have enough for life group.

    Anyway, from your recipe with my alternations, it makes about 25-30 cocktail sized meatballs. I’m sure they will be a hit at life group. What’s really cool is that I can eat stuff like this and STILL lose weight. These meatballs are chock full of protein, good fats, and fiber. There’s a Buffalo Chicken recipe that is awesome, flavorful, and you wouldn’t even know it was healthy.

    Thank you for sharing your recipe with us, and being humble enough to take our comments and suggestions. You rock!

    • says

      Thank you SO much Doris! I appreciate you taking the time to share your method with us and I will totally try the flax next time based on your recommendation! I’m going to double the recipe next time too so that I can freeze some! Hope your group enjoyed them – assuming your kids left any! ;) So glad it was such a hit! XO

    • says

      Hi Melissa again,

      The Buffalo Balls were a HUGE hit! I ended up making a total of 150 balls total – a little over 5 lbs of ground chicken. All the buffalo balls were scarfed up quickly. People look forward to seeing what I will bring. People found them so tasty and I gave them the recipe, which was really easy. The guys bet that there was something super healthy in it (all of it was healthy). I told them there was ground flaxseed, but no one tasted it.

      They had great texture, held together beautifully. One of the things of baking them is that if you use aluminium foil, you have to respray it generously otherwise, the hot sauce mixture will burn slightly and can cause it to stick. So, I guess I shouldn’t have been lazy and just sprayed the baking pan itself. I made 2 batches in the toaster oven with no tin foil and none stuck to the pan as did with the foil.

      So, to 1 lb of ground chicken, I say only add 1 egg. Something that I found that helps also better shape the balls is to slightly freeze the ground chicken for an hour or so, so it’s not quite as moist. If it’s frozen, then don’t completely thaw out, but maybe thaw out to about 90%.

      Essentially, I made 5 batches of this recipe today. I made a homemade blue cheese recipe (organic mayo, sour cream, crumbled blue cheese, ground pepper, worchestor sauce, red wine vinegar, garlic powder – low carb). That was a hit, too. I didn’t measure amounts and just threw what felt right together.

      Gotta have the celery, like you said. Next month is Asian, so now I’ve gotta come up with a good low carb recipe. :)

      • Stephanie says

        Hi there I have yet to make these Buffalo Balls and plan on trying this week for a girl’s night. Thanks for all the helpful tips, and I have one too that I think would be helpful _ Alcan Slide Tinfoil! This stuff is fabulous I use it all the time for sticky stuff that I don’t really wanna scrub off my baking sheets and food literally “slides” right off. It’s about $3 or $4 for a small roll so only use it for those sticky things that really need it.

    • says

      Hey Doris! This comment got lost when I switched to Disqus so I never was able to respond to until today when I turned Disqus off! Thanks for all of your tips, including using chilled meat – genius! I want to try making my own blue cheese dressing, homemade is always better than the jarred stuff. Your comment about needing an asian recipe reminded me of an asian meatball recipe I used to make for parties all the time years ago and I’m wondering if I can make it low carb. Will get to work on that soon! :)

  7. says

    I just pulled these out of the oven and they are pretty damn tasty! I left the celery out of mine, that may be why mine got a little flat. I think this would make an EXCELLENT meatloaf!

  8. says

    I just want you to know what a saving grace you’ve been, and I haven’t even tried any recipes yet (but by reading your reviews, I’m sure they’re amazing).

    I’ve been doing a 30 carb diet for about 3 weeks and I’ve lot some weight, but my food selection seems to be dwindling and I seem to be getting hungrier and having crazy strong cravings! I never thought to combine my favorite low carb foods! Egg and cheese casserole, or buffalo chicken!? All of the sudden, my options seem limitless!

    I have marked several of your recipes, and I’m looking forward to finding more and trying them at home with my aunt, who is also doing the low carb diet. Thank you!

    • says

      Thanks so much! I know what you mean about low carb boredom setting in! Then all your old favorites really start looking good and that’s usually when I would cave. Since I’ve approached it a different way this time and started creating recipes for things I love to eat that also happen to be low carb, I’m usually too busy enjoying what I’m eating to feel sad about any of the old foods I might otherwise be missing! Except nachos, still miss them and have to find a way to recreate them! I hope you and your aunt enjoy the recipes and will report back! Thanks again!

      • michele says

        If you are looking for a low carb “chip” then try cheese crisps. Just bake cheddar cheese at around 375/400 until edges brown (5-7 minute), take them out of oven and cool. These cheese chips are just cheese! I found that the cheaper shredded cheddars crisp up better than the more expensive ones. You could also mix in cayenne for a heat kick or actually any spice (except salt). Just remember to use parchment paper or it will be a gooey mess.

  9. says


    LOVING your recipes! I ate the mashed cauliflower tonight along with some meat balls since my husband and I just recently started the atkins diet. I used pork rinds as my binder and it actually worked quite well. They don’t have the fiber like flax, and I might want to try that, but they don’t have any carbs either and they worked pretty well. You’ve saved our atkins diet from being so boring!!! THANK YOU THANK YOU!!! P.S. I’m dying to try the icecream!!!

    • says

      Thanks so much Carrie! The pork rinds are a great idea – I don’t like them as a fried coating but probably wouldn’t mind them at all in the meatballs, might try it! The ice cream is awesome – just sayin! :)

  10. says

    DELICIOUS and a real crowd pleaser over in London tonight. I used egg whites and I’m doing low fat/ low cal and a splash of worchestershire sauce and they were beautiful!

  11. Erin says

    Hi Melissa,
    I am a devotee of your low carb goodness. These meatballs were amazing! I omitted the celery, as we don’t care for it, and I added some almond flour. For my husbands batch I used parmesan, since he hates blue cheese.. and they came out amazing! I preferred mine because I do like blue.. but I noted his stayed together really nicely. Thanks again for inspiring such tasty kitchen fun!

    • says

      Did you find them super salty with the parmesan added? If not, it’s a good choice for a binder. Glad you guys liked them – my husband prefers them without the celery too! Funny how we are all so different in what we like and don’t like. Way to make them work for both of you!

  12. Anonymous says

    These were terrific. I’d been eyeballing them for a while since finding them via r/keto, but decided to bite the bullet and make them today. I had them as described, and loved them. My wife and kids don’t do hot, so I made a 2nd batch, using mozzarella in place of the blue cheese. I cooked theirs sans hot sauce, and served them with brown gravy. Rave’s all around. Thanks very much for the recipe. Oh, I used Wingtime Garlic instead of Frank’s. Give it a try sometime.

  13. Anonymous says

    I am making these today and used a Pampered Chef mini scoop to make the meatballs. Worked wonderfully without the bread crumbs. I used 3 lbs ground turkey and 2 eggs. I can’t wait to take them to the party!!!

  14. Anonymous says

    Do you have the nutrition info for this recipe? Calories, protein, carbs, fat? I’m tracking what I’m eating and this would really help.

    • says

      Hi Mallory, not a dumb question at all – you use raw chicken with the ingredients, then form the balls and bake them. Sorry it took so long to answer this, hope it was still helpful and feel free to email me if you have any other questions!

  15. says

    I got here via Pinterest, So grateful! I finally made them last night- Everyone LOVED them. (My 70 yr old mother actually left with the recipe I wrote!) I didn’t change a thing. So great.

  16. says

    OMG I LOVE that mix… buffalo sauce-chicken-bleu cheese-celery…. LOVE IT! I’ve posted many recipes usingo this combination on my blog… feel free to visit… My husband loves meatballs, so I guess these will be loved by him too. I already placed them under “soon-to-be-cooked” =) thanks for sharing!!


  17. LexyK says

    I have recentrly made the buffalo chicken meatballs and I everyone in my family loved them! They don’t just have to be for superbowl, I make them as a full meal. We wrap them in salad and it’s so0o0o good!

  18. says

    I cannot wait to make up a batch of these and play around with the techniques/ingredients. These are an amazing idea and sound so delicious I’m already craving them! Thanks for posting this! I’ll let you know how they turn out and will definitely give you a creative mention when I post about my day in the kitchen!

  19. says

    I loved this idea for a football appetizer. I’m working tonight and decided to make these for my hubby so he wouldn’t have to cook while watching football/racing! I am hoping he likes them – I’m not a good cook by any means, but the recipe seemed easy enough! The balls came out pretty decently shaped, but I simply put spoonfuls of the sauce over them instead of dipping them… I know it won’t have sauce on the bottom, but I was afraid they’d fall apart. Thanks for the easy recipe :)

  20. Anonymous says

    Sounds great and I can’t wait to try for football season. I’m always looking for something new and different to take! Would there be a different cheese you would suggest as I’m allergic to blue cheese?

      • Tracy says

        Love your site. Thanks so much for all of the recipes. this has been a huge help!!! We appreciate you.
        OK, i hate blue cheese. so if we are not allergic, is there another cheese to try that you think would taste as good? or adding a ranch flavored seasoning packet instead?? I am not the best cook so any feedback would be great. Thanks so much.

  21. Anonymous says

    FashiongirlEathealthy I made this recipe it was good but I double it to 2lbs of turkey meat and add little more celery and also add in a little hot sauce and you need bread crum’s it is very wet I put cloves on to form the balls they held up well but I think it needs more seasoning. good but… it needs something o ya I used non-fat greek yogurt instead of cream cheese even healthier I will make again

    • says

      Since you pretty much didn’t use my recipe at all, I can’t really direct you on why you think it needs more seasoning or “something.” I will say that greek yogurt is nowhere near as thick as cream cheese, so I’m not surprised it was too wet and required bread crumbs to hold together. The cream cheese acts in concert with the eggs as a binder, so using greek yogurt will give you a completely different texture and flavor than my recipe. That being said, I’m glad you enjoyed them and will make them again – thanks for the feedback!

  22. Anonymous says

    Just tried this recipe with meatless chicken (I’m a vegetarian). Didn’t turn out as pretty as yours but definitely gave me my chicken wing fix I’ve been looking for!! Thank you!

  23. says

    Made these tonight and they were DELIGHTFUL! My husband and 7 year old son would not stop eating them!(me too!) I did not even get them off of the cookie sheet before they starting chowing down! Thank you so much for such a wonderful and easy recipe! Thank heavens I made a double batch!

    • says

      Hooray! So glad the entire family liked them! And smart of you to make a double batch! I realized it’s been awhile since I made these for us, I think it’s time to add them back into our rotation! :)

  24. says

    Making these for a family gathering… Any idea if they’ll hold up in a crock pot for a couple of hours, or will they fall apart? Thank you so much! I’m excited to give them a try!

    • says

      Once they are cooked they firm up pretty well so I think they’d hold up ok for a couple of hours on warm. I’ve never tried it though so you might want to experiment with a batch before your gathering just to be sure! I think you’ll be ok though, hope everybody likes them! :)

  25. says

    Hi Mellissa! This recipe sounds awesome. I am hoping to make it for a family get-together for this weekend. Do you have any suggestions with regard to making it ahead of time? I was hoping to do as much prep as possible at home the day before I plan to serve them. Any suggestions would be real helpful. Thanks!!

    • says

      Dayna I responded to you via Google+ but if anyone else was wondering, you can bake these and freeze them without the sauce. Then take them out of the freezer whenever you need them and heat them in the sauce for about 20-30 minutes before serving.

  26. Trace's Mom :) says

    These were amazing! We are not blue cheese fans so I substituted with crumbled feta and added Italian bread crumbs to firm them up. Big hit! I also tossed some in BBQ sauce for my little guy. My MIL even made me write down the recipe for her before she left and she doesn’t cook! Thanks for the recipe!!

  27. says

    I am both gluten- and dairy-free so had to adapt these but I used your idea and your method and they came out wonderful! Thank you! My husband loved them as well. After mixing together the turkey, eggs, and some seasonings (since I was omitting the blue cheese I was afraid they’d be too bland so I added a bit of chili powder, smoked paprika, garlic powder, and pepper– delicious!) the mixture was far too runny. I figured it was because I was missing the cream cheese as a binding agent, so I added flax seed meal and some finely shredded carrot that I happened to have on hand and it worked GREAT! Just thought you might want to know that adding the flax seed meal didn’t make the taste or texture weird and worked quite well to help them hold their shape. However, I have to idea how much I added, I never measure.. woops. Thanks for the great recipe!

    • says

      I guess it depends on why you don’t want to use cream cheese. Do you not eat dairy? Are you trying to cut the fat? Are you low carb and/or gluten free? I’d need more info before I could offer a substitution that might meet your particular dietary needs…

    • Anonymous says

      I’m not trying to meet any dietary needs.. I honestly just hate cream cheese haha. Feel like the cream cheese may be an important component to have them stay together

  28. says

    I am excited to try these, but don’t like blue cheese. Any suggestions as a replacement? Is it the taste or consistency that the cheese is needed for? I do love feta, is that the same consistency? Thank you. K

  29. Anonymous says

    As one of your other commenters suggested, I made this as a loaf tonight. It was GOOD! I only used one egg & baked it for 40 minutes. Next time I’ll only pour half the sauce over the loaf & serve the other half on the side- it was kinda swimming in the sauce, but still turned out great! Thanks so much for the awesome recipe- I’ll definitely make it again. Turned out to be a great spin on comfort food!


  30. says

    These are delicious. I made them for my buffalo sauce hating husband. Who promptly gobbled half the recipe and then asked why I didn’t make more. Huge hit. Thank you so much for posting!

  31. says

    These are RIDICULOUS! Amazing how delicious ground turkey breast can be with a little blue cheese and buffalo seasoning! My husband couldn’t get enough of these on a lazy football Sunday. Thanks for sharing, Melissa and keep these great low carb recipes coming :)

    • says

      Thanks Heather! These are always a hit with both the guys and the girls which is a plus! What is it about football and buffalo flavored everything anyway? I don’t know but it works! Glad you guys enjoyed them!!!

  32. Anonymous says

    I plan on trying these tonight! For the nutritional info of “one” ball, how many balls does the 1lb of ground turkey make?

    • says

      For this nutritional info it was 16 balls I think but you can make them smaller and get 20 or so. Also, a good bit of the calories come from the butter in the sauce, a lot of that ends up on the baking sheet but I count all of the ingredients for the nutritional info so it’s probably quite a bit less fat and calories per meatball than actually stated.

  33. says

    I made a bastardized version of this today that worked out well. (I thought i had all the ingredients when I started) I used 3 wedges of blue cheese flavored Laughing Cow cheese, a bit of shredded gouda, celery, 1.5 lbs ground turkey, 1 egg, pepper, and a few drops of hot sauce in the meat mix. Followed your directions and they turned out great! meatballs were fine when sauced. Thanks for the recipe!

  34. Anonymous says

    I made a double recipe of these yesterday – one with blue cheese for me and one with parmesan for others in my family. They are wonderful! After reading the comments, I decided to use just one egg per lb of chicken and they were easy to form. I used parchment paper so super easy to get off the pan. I LOVED the blue cheese flavor. My family loved the others; my eleven year old son ate almost the whole lb. in one sitting. We’ve been trying to find things for him to eat for breakfast that are low-sugar/low carb but not eggs since he gets bored of them. He said he’d eat these every day for breakfast! Thank you!

  35. says

    These are awesome! I only used 1 egg though, and threw in about 1/3 cup of panko bread crumbs because I was worried they would fall apart. Thanks for the recipe!

  36. Tammy says

    We had these for dinner tonight. I made a double batch and put some of the meat mix up for burgers. I doubled the recipe, minus one egg. Added two cloves minced garlic, we love our garlic. I let the flavors meld in the refrigerator for an hour. Then we baked for 25 minutes at 450. Brushed with sauce and broiled for about five minutes.

    My skeptical husband, thoroughly enjoyed these.

  37. Anonymous says

    I despise blue cheese – has anyone tried Mozzarella instead??? I would love to try these, just can’t eat blue cheese. THANKS!

  38. Christina says

    I just came across your blog from a pin on pintrest!!! Love the idea with the meatbals…will be making these for Christmas this year!! Im sure they will be a hit as we all love hot wings!!! Thanks for sharing your ideas!!!

  39. says

    Just wondering if anyone has tried just pouring the sauce over half way through baking, instead of taking them out to dip? That’s what I always do with my turkey meatballs, but I have never used cream cheese in them before, only parm.


    • says

      I’m sure that would work too, it just won’t sauce the part that is in contact with the pan – but you can roll them around when they are done so that is no big deal. Hope you like them!

  40. says

    How do you think these would turn out without the blue cheese crumbles? I’m not a huge fan of blue cheese but I LOVE buffalo and spicy. Definitely want to give these a try.

  41. Katie says

    i hate blue cheese so i used 1/2 a packet of ranch dressing mix instead and added in a handful of bread crumbs so it was more “solid” and they were melt in your mouth fantastic!! #foodporn

  42. Cassy says

    I added some stuffing mix and water, and did not use blue cheese. Instead I cut round pieces of string cheese and built my ball around it, so when you bit in, it was cheese in the middle. They were OMG good!! Thank for the Idea!!

  43. says

    I made them, I thought they were great! The kids liked them too! So far, I have enjoyed your recipes that I have tried. Thanks for sharing!

  44. Lisa says

    Thank you so much for sharing this FANTASTIC recipe! I made this for a Christmas potluck and everyone was giving it rave reviews…:) I read the posts and based on the “runny” comments, I decided to omit the eggs. I used Boursin (garlic and fine herb) soft cheese in place of blue cheese. Honestly, one of my all time favourites now! So easy to make. I even used a mini ice-cream scoop (with re release feature) so no mess and perfectly round and uniform mini meatballs! Thanks again!

  45. says

    I want to try this appatizer for Suber Bowl Sunday as my family loves anything dealing with buffalo and my sister, mom, and I are currently on new food plans. But non of us like Blue Cheese, I’m wondering what you would use as a substitute for that? Looking forward to trying this out because reading the comments makes my mouth water!!

  46. DEBBIE AUEN says

    WE made a triple batch of these for a birthday party and they turned out delicious…..We followed your recipe,may have been a bit more meat and there was just a little blue cheese crumbles left in the container so we added it (instead of leaving just a bit in the container) everyone loved them and they stayed formed perfectly…..Thank you for sharing will bring these to many get togethers……

  47. Janis Mauro says

    I will be making these on Sunday for Superbowl!! Cant find chicken wings anywhere and we love buffalo chicken dip!!!

  48. says

    So these balls? Pure genius! I’ve been craving buffalo [anything] for weeks and may just be giving these guys a big ol’ whirl this weekend…and we don’t even do Super Bowl! Thanks so much for sharing!

  49. says

    Hi, I just found your blog by accident today and I am loving all the low carb recipes. I just made this one and it was amazing. Thanks for creating such a great blog.

  50. Cindi says

    Am I the only one who doesn’t understand the recipe? Combine all of the meatball ingredients in a medium bowl…what exactly are the meatball ingredients? everything listed? then later in the recipe it says to ‘Combine the Frank’s and butter in a small saucepan’ so the butter and Franks don’t go into the meatballs? they are the dressing that goes on after, or do you add the butter and Franks to the meat then use them again to make the sauce? I’m a little confused

  51. Ashley says

    Make sure you read the directions BEFORE and DO NOT go step by step! When I made these I went step by step and the first line says combine ALL ingredients in a medium bowl. However, a few lines down it says to keep the hot sauce and butter separate. JUST AN FYI for all of the step by stepers like myself!

    • says

      Ashley I am SO SORRY about that! When I entered this recipe into Ziplist I forgot to add the headings separating the meatball and sauce ingredients. Thanks so much for catching that, I updated the recipe to be more clear. Hope the meatballs weren’t a total disaster!

  52. says

    Hi there. I made your buffalo balls yesterday for super bowl. They were a huge hit.
    I used only one egg. and baked them all the way before dousing in sauce. I was worried they would fall apart and I would have nothing to serve.

  53. Ria says

    Hi Melissa,

    I’d love to try these, but my young son is not really into hot and spicy. Also, we can’t use any kind of store bought sauces because he reacts to most additives. Can you recommend a recipe for an alternative sauce? Maybe a garlic one? Or a mild satay?

    I’d be really grateful for any suggestions ;-)


  54. amanda says

    I’ve got these in the oven right now and they smell AMAZING! I added minced carrots, about 1/4 cup of panko bread crumbs, a few splashes of franks and omitted an egg. They held up very well for themid bake dunking in the sauce. Thanks for the recipe :)

  55. Svetlana says

    Mellissa it’s fantastic recipe! I have slightly changed the recipe by swaping chilli sause with swedish cream sauce, still very delish!

  56. Lyn says

    Amazing! I love Buffalo sauce! You can get it in the UK at Asda, next to the Nando’s sauce.

    I think I will be making these a lot. Perfect snack food as well! Cant wait to try more recipes.

  57. Allison says

    I just knew I had to try these as soon as I saw them. I mixed all the ingredients as listed, without reading the comments first and only realized afterwards that the mixture was too liquidy from the eggs. I added a few shakes of breadcrumbs and some extra celery to hold the shape together and it worked out. I did my balls in batches to figure out what would work best for me. I made the sauce and wound up just pouring it over my first batch of meatballs but in the end the sauce had a ”greasy” appearance. The second time around I made the meatballs on a baking sheet , removed, drained the grease on paper towels, then put into a small casserole dish and poured the buffalo sauce straight (no butter) onto the balls and put back into the oven, at a higher temp. They are still in the oven, but I feel this way might be easiest for me. I like the flaxseed idea, i will have to try that one out too.

  58. Barb Konrad says

    This is the third time making this for my adult son. It is his favorite meal. I make it with cucumber salad, nice and cool with the hot balls. I put some panko in to make them easier to handle and they are amazing. Thank you so much. I also use light cream cheese, light crumbled blue cheese and “I cant believe its not butter” light and liquid egg whites. Doesnt change the flavor at all.

  59. Rachel says

    Picky boyfriend was my first taste tester, said that these were not firm enough and tasted bland. But I took 50 of these to a potluck at work, and everyone loved them. I like them too. Will make again.

    • says

      Sorry they didn’t pass the boyfriend test Rachel, but glad everyone else liked them! To firm them up you could use a little less cream cheese in the mix – and just add a few drops of a much hotter (habanero) sauce to the Franks to punch up the flavor for him next time! Thanks for the feedback!

  60. Dale says

    These were fantastic and were a big hit at my dad’s tapas style bday party. I used cottage cheese instead of cream cheese and thats only because I sent my husband grocery shopping and he picked the wrong cheese by accident. Delicious nonetheless. Thanks for a wonderful guilt free recipe.

  61. Abbie says

    Hi there!

    This was a great recipe, except the mixture was a little too runny to form balls. I got mini slider patties instead. Next time I might try to add bread crumbs or more turkey to firm them up. Thanks!

  62. amanda says

    i made these today…added a handfull of breadcrumbs but still too runny. To fix i put them in mini muffin tins..perfect! Little buffalo chicken muffins :-) still bite size

  63. Toni says

    I just made these for Lunch today!!! I basted them a few times with the buffalo sauce while baking!! I topped them with green onion; merely because I love green onion on my wings!!! Yet again… Fabulouso!!!!

  64. says

    We will be trying these tonight (a friend suggested this recipe and sent me here!). My husband wants to grill though. I am THINKING maybe create burgers out of these! We will see. :D

  65. Sarah says

    These are great! I made a batch with the normal Franks and butter dressing, and one with Franks Chili & Lime, with coconut oil replacing the butter – both were fantastic.

  66. Jenna says

    I just made these for spur of the moment company on their way over and after the first 10 minutes they are really runny so i put in for 5 more minutes. putting sauce on top. i think the recipe needs to be modified~
    less cream cheese and 2 lbs of turkey???
    Sauce was perfect!
    will try again though
    thank you for the idea

  67. Sherlyn says

    Meatballs just got a whole lot easier. I decided I wasn’t in the mood for mat covered hands and pulled out my cookie scoop. I am extremely happy that I did, because they look great. Maybe not so much when i put them on the sheet, but they have formed nice balls in the first 10 minutes!! Thank you for the recipe, so far everything looks amazing!

  68. says

    This is fantastic! I followed your recipe with a couple small changes to keep it from falling apart. It worked wonderfully! Beautiful, delicious meatballs.
    I used 1.3lbs ground turkey, only 1 egg, and 4 tsp of gluten free bread crumbs added 1 tsp at a time and worked into the mix. They were the perfect consistency and firm, so no problem dunking them in the sauce or having them fall apart at any point. I doubt you can taste the difference from your original recipe.
    I served this with blue cheese-bacon-tomato coleslaw, and it was AMAZING! Thank you for the recipe!!!!
    Here’s a link to the slaw for anyone interested: http://allrecipes.com/Recipe/Blue-Cheese-Coleslaw-2/Detail.aspx

  69. Pansy says

    I made these today using ground turkey (along with the low carb creamed spinach). The only change I made is that I replaced one of the eggs with 1/4 cup flax seed meal. Used the mini scoop to form meatballs which made each one about the right size.. Delish !!! Thanks for all the great recipes!! :)

  70. H says

    Oh man, I just made these and they are amazing. Left out he celery and added a little extra blue cheese (also did 1.75 eggs as recommended). Instead of dunking the balls I just poured the sauce over. Came out amazing.

    Thinking of trying this in a loaf next, just to cut out prep time.

  71. Judy Reedy says

    Hi Melissa, I downloaded your ebook the other day and had a craving for these buffalo meatballs from the second I laid my eyes on the recipe! Today I decided to make a variation, since I didn’t have all the ingredients in the house.. and was too lazy to go out.. I had ground beef defrosted instead of chicken or turkey. I did not have crumbled blue cheese, but I had blue cheese dressing… I used 1 lb of meat, 1 egg, 1/4 cup almond flour, 2 TBSP blue cheese dressing, 2 oz of whipped cream cheese, the pepper and a couple splashes of Frank’s red hot sauce – all in the meat mixture. I did not use the celery. There was no problem keeping the meatballs together. I didn’t feel like taking them out of the oven at 10 minutes or making the butter/hot sauce combo… So, I just mixed more blue cheese dressing and a couple dashes of Franks to dip them in when they came out of the oven. They were DELICIOUS. I know I massacred the recipe, but you were the inspiration, so I wanted you to know. THANKS! Can’t wait to try some of the other recipes in the book!

  72. bunniee says

    These are so good! I changed the recipe a little – left out the cream cheese, added 2 tablespoons grated Parmesan, and 2 teaspoons chia seed.

    I’ve used chia seed in low carb meatloaf, and it works great as a binder. The buffalo balls came out firm yet tender and juicy. They weren’t too salty with the addition of Parmesan, at least to my tastebuds.

  73. Nicole says

    Just made them tonight. They ended up holding their shape well after being cooked – but before hand it was difficult to make them form meatball – more like meat patties like someone else said. Also I eliminated the blue cheese and celery (not a fan), but tried putting some more spices in. However, it still lacked the flavor that I really like in buffalo wings. Like the chicken wasn’t juicy enough? Not sure how to describe it. Maybe because it was meatballs. It wasn’t too salty for me but I loveee salt so I’m probably not the best person for that.

    • says

      The ground chicken is dry and by omitting the blue cheese and celery you lose a lot of flavor, texture and fat/moisture from the recipe. Next time, rather than adding “spices” I would just add some extra red hot to them and maybe some chopped onion. Sorry you were disappointed with your results!

  74. Carroll Burney says

    I made these today for the Super Bowl and they were AMAZING! Totally satisfied my craving for wings. I used 2 lbs. of chicken, only one egg but doubled everything else. SO yummy and they held together great. Not the “healthiest” but definitely healthier than fried wings. Thanks for the recipe. They will definitely make another appearance!!

  75. Tina Couchenour says

    These were awesome!!! They taste just as good cold the next day. I love chicken wings cold the next day. These taste just like them!!

  76. Lauren H says

    I love your meatballs! And every time I make them they are a total hit. I want to make them for an upcoming event I have, but sadly I cannot prepare them right before the party. I will need to have them done about 2.5 – 3 hours before the party. Is there any way you suggest keeping them warm for this time and through out the party?

  77. says

    I know this web site presents qquality dependent posts and adfditional information, is
    there any other web page which gives such stuff in quality?

  78. says

    Looks interesting ,Just to make sure: you state the amount of 1/2 stick of butter (that’s 2 oz afaik), but then add (4 oz). If you meant 1/2 of a stick of butter which weighs 4 oz it would be better to clarify for those outside the US, thanks (in Europe butter is sold by weight usually in 250 gram or 8 oz packages)

  79. Aimee says

    Made these for the first time and WOW! They were delicious! I ate them last night for dinner and then again for lunch today. I had the “too moist” problem like several of the others. I will just omit one of the eggs next time. I love your website- low carb was starting to get too boring for me, but you have turned that all around. Thanks!


  80. RGO says

    I made these tonight and they were yummy! I forgot the cream cheese and I didn’t have the too moist problem some have mention so maybe that was a good oops! I also doubled the meat, used one egg, and added some crushed pork rinds. Thank you so much for the recipe!

  81. Rachel says

    I just wanted to tell you I love this recipe! I use ground turkey and reduced fat cream cheese and it is both healthy AND delicious! I make this at least 1-2 times a week, so thank you! Will definitely be checking out some of your other recipes. :)

  82. Angela says

    I just wanted to say, I made these for a superbowl party and they were a huge hit! I doubled the recipe, but only added 3 eggs instead of 4 and they were perfect.

    I actually ended up only making half of the recipe and then cooked the second half in a crockpot the second time around (with the frank’s and butter as the liquid for the slow cooker) and it was AMAZING!!! So tender and held together nicely.

  83. Hélène says

    DAAAAYNG these are *savory* protein fat bombs!
    I make redhot sauce for my wings too, but I add a little onion and garlic powder. And I use 2/3c redhot cuz we love vinegar and cayenne YUM
    I’m calling these Yum Balls!
    I may eat them all myself too HA


  1. […] If you’ve hung around IBIH long enough, you know I loves me some meatballs!  They are super versatile, easy to eat, and taste great hot or cold.  They are, to me, the perfect low carb food.  Some of my favorite low carb meatball recipes are the Bourbon Cider Turkey Meatballs, the Low Carb Meatballs alla Parmigiana, and of course, the wildly popular Buffalo Balls. […]

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