Description
These delicious keto buffalo chicken meatballs have all of the flavor of your favorite classic buffalo wings without the bones, skin, or mess! Gluten free and Low Carb too!
Ingredients
Units
Scale
For the Meatballs:
- 1lb ground chicken or turkey
- 1/3 cup almond flour
- 2 oz cream cheese, softened
- 1 egg
- 2 tablespoons chopped celery
- 3 tablespoons crumbled blue cheese
- 1/4 teaspoon ground black pepper
For the Sauce:
- 1/2 stick (4 oz) unsalted butter
- 1/2 cup Frank’s Red Hot
- 1 teaspoon granulated sugar substitute (I like erythritol)
Instructions
- 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 – if you are having trouble forming them, chill the mixture for 30 minutes before rolling into balls.
- Form into about 1 inch balls – remember these are cocktail/bite sized so don’t make them too big.
- Place them on a greased cookie sheet (with sides) and bake at 375 degrees (F) for 10 minutes.
- 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.
- 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.
- Put back onto the cookie sheet and bake for another 12 minutes.
- Remove and serve hot.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: keto meatballs
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs
- Calories: 331
- Fat: 28g
- Carbohydrates: 2g net
- Protein: 17g
