Buffalo Chicken Meatballs
July 27, 2023
When you think about Buffalo chicken, wings or drumsticks probably come to mind. The downside? Sticky, sauce-covered fingers. If you want to avoid days of tracking down the gooey orange fingerprints hidden all over your house, this delicious Buffalo Chicken Meatball recipe is the perfect plan B. Made with our Original Buffalo Sauce, grated carrots, and almond flour instead of traditional panko bread crumbs, it’s a winning dish for family dinners, potlucks, and game days.
Our Buffalo Sauce delivers that creamy, classic wing sauce taste you love—all without the dairy, corn syrup, sugar, or xanthan gum of other bottled sauces. The base recipe of these mouthwatering meatballs calls for just a few tablespoons, but when we’re feeling extra saucy we like to smother our meatballs in an extra layer of sauce. For bigger events like football watch parties, grab our larger 16.5 oz bottle of Original Buffalo Sauce, double the recipe, and give everyone their own individual sauce cup. That way, no one is double-dipping!
Buffalo Chicken Meatballs
Want big, bold Buffalo flavor? Game on. These mouthwatering chicken meatballs get their intense flavor and a touch of heat from Primal Kitchen Buffalo Sauce. Serve them on game days with extra sauce, or on family dinner nights with a side of our creamy, classic Ranch Dressing for dipping.
- ½ pound ground chicken (white meat)
- ½ pound ground chicken (dark meat)
- 1 large egg
- ⅓ cup + ¼ cup almond flour
- ⅓ cup finely grated carrot
2 tablespoons fresh chopped chives + more for garnish
- 2 tablespoons fresh chopped parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
2 tablespoons + 1 tablespoon Primal Kitchen Buffalo Sauce (plus extra for dipping)
2 teaspoons Primal Kitchen Avocado Oil
Carrot and celery sticks
Place the ground chicken, egg, and Buffalo sauce in a bowl and mix together. Add the almond flour, carrot, chives, parsley, garlic, salt, and pepper and mix together with a spatula until combined.
Preheat your oven to 375°F. Use a cookie or ice cream scoop and your hands to form 16-18 meatballs and place on a stainless steel sheet pan or parchment-covered sheet pan. Bake for 20-25 minutes, or until they reach an internal temperature of at least 165°F.
- In a bowl, combine the additional Buffalo sauce and a teaspoon or two of avocado oil. Carefully remove the warm meatballs from the sheet pan and toss in the sauce. Add more avocado oil if needed to help the Buffalo sauce coat the meatballs.
Top the meatballs with some chopped chives and serve on toothpicks along with carrots, celery, additional Buffalo sauce, and ranch dressing. Enjoy!
Nutrition information calculated using Cronometer.
- Serving Size
- 1 serving
- per serving
- 8.2 grams
- 15.6 grams
- 31 grams
You might also like these other snack recipes: