Is there a good substitute for the almond flour?

Yes, if you still want the chicken meatball recipe to be Whole30/Paleo compliant we would suggest using cassava flour or something similar. If that isn't a concern for you, just use some breadcrumbs !

Can I make meatballs in the slow cooker?

Yes! To make crockpot chicken meatballs, make the meatball mix, roll them into balls, as directed, and then give them a quick sear on the stove top. Place seared meatballs in the slow cooker along with the sauce and cook on LOW for 2 hours. Expect some separation when it comes to the sauce, but you should be able to stir to recombine.

Can I bake these chicken meatballs?

Definitely! Bake the buffalo meatballs on a baking sheet with parchment paper 375 degrees F for about 18-22 minutes (or until internal temp is 165 degrees F). Then toss them in the sauce.

Can I make buffalo chicken meatballs in the air fryer?

Yes, simply form all the chicken meatballs and spray the air fryer basket with nonstick cooking spray. Place them in a single layer in the basket to cook at 400 degrees F for about 12 minutes. Make sure the internal temp reaches 165 degrees F. Toss in sauce after cooking. Depending on the size of your basket, they may need to be cooked in batches.

Buffalo Chicken Meatballs

Description

These easy buffalo chicken meatballs are a fun twist on a classic buffalo wings recipe! Perfect for meal prep, work lunches, or a fun weeknight dinner!

Ingredients

Scale

1 lb ground chicken
1 large egg
1/2 cup almond flour (sub breadcrumbs if not Whole30/paleo)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
oil (to help with forming meatballs)
1 batch of homemade buffalo sauce (or approx. 1 cup store-bought buffalo sauce)

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Instructions

Combine: Mix ground chicken, egg, almond flour, onion powder, garlic powder, salt and black pepper in a medium bowl.
Scoop: Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See Notes)
Skillet: Take a cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.
Cover: Turn down to medium heat and then add approximately 1/3 cup of buffalo sauce – cover the pan immediately as it will splatter.
Simmer: Allow meatballs to cook in the buffalo sauce, adding more as needed, about 10-15 minutes or until fully cooked (165 degrees F internal temperature – recommend using a meat thermometer). Toss meatballs occasionally so the buffalo sauce really cooks into them.
Bowl: Place cooked chicken meatballs and sauce into a large bowl and pour additional buffalo sauce on top, as desired. Toss.
Serve: Serve with ranch dressing or blue cheese dressing and celery sticks.

Notes

Ground Chicken: Ground chicken can be very sticky so it helps to have a little bowl of oil next to you when you are making the chicken meatballs. Get a little oil on your fingers and then rub on the inside of the cookie dough scoop before scooping the meatball mixture. Place them directly on the plate and reform, as necessary.
Homemade Ranch Dressing: this homemade ranch dressing is SO GOOD! Highly recommend!
Store-bought Ranch: You can also use store-bought ranch for dipping – I like this kind and this kind!
Store-bought Buffalo Sauce: You can easily use store-bought buffalo sauce instead of homemade! I love this one to keep the recipe Whole30/Paleo.
Storage: keep leftover meatballs in an airtight container in the fridge for 4-5 days.

Nutrition

Serving Size: 6oz
Calories: 242
Sugar: 0.5 g
Sodium: 439.2 mg
Fat: 13.9 g
Carbohydrates: 3 g
Protein: 18.6 g
Cholesterol: 114.3 mg