I’ve been craving buffalo wings lately. Thankfully, with the diet I’m on, I can eat them with ease. Buffalo flavored anything is my kryptonite.
I wanted to make something in the buffalo-style as a snack to satiate my appetite while at work. I found these chicken meatballs and knew they would fit the bill. Also, if there’s one thing I love more than buffalo sauce—it’s ranch. Long live that creamy salad dressing sent straight from heaven. I’ve been known to dip, well, just about anything into the stuff.
Trying to make meatballs on keto is a little difficult. You need something to thicken up the mixture, but flour and breadcrumbs are not allowed. I’ve used crushed walnuts for a meatloaf, and nothing at all for those chicken poppers I made not that long ago. For this recipe, I finally bit the bullet and laid down a ten dollar bill to buy a small bag of almond flour. It hurt. It truly hurt. That crap is so expensive.
This meatballs were still pretty sticky when I laid them on the baking sheet, but they came out perfect, so don’t be worried. You just have to get used to sticky meatballs while living this keto lifestyle, I suppose.
In the end, these meatballs were everything I had been searching for. Spicy and orange, with a kick of that ranch.
One thing I did do that didn’t go so well was stuff them with a chunk of mozzarella. It all melted out while baking, but it still tasted fine. You can easily skip over that part and make the meatballs just normal. Nobody will judge you.
Has anybody made cheese-stuffed meatballs where the cheese didn’t melt out? I’m dying to know. I’ll be forever in your debt if you let me know your secret.
Buffalo Chicken Meatballs
Low carb chicken meatballs with a buffalo and ranch kick.
- 1 lb. ground chicken
- 1/2 cup almond flour
- 2 TBS. ranch, plus more for serving
- 12 cubes of mozzarella cheese
- 1 TBS. dry ranch seasoning
- 1/4 cup buffalo sauce, plus more for serving
- 1 egg
- Preheat oven to 475 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine chicken, almond flour, ranch, dry ranch seasoning, buffalo sauce and egg. Mix well.
- Form mixture into 12 evenly sized balls, and stuff each with a chunk of mozzarella. Place on prepared baking sheet.
- Bake for 20 minutes or until completely cooked through. Serve with extra ranch and buffalo sauce.
Preheat oven to 475 degrees. Line a baking sheet with parchment paper. In a large bowl, combine chicken, almond flour, ranch, dry ranch seasoning, buffalo sauce and egg.
Form mixture into 12 evenly sized balls, and stuff each with a chunk of mozzarella. Place on prepared baking sheet.
Bake for 20 minutes or until completely cooked through. Serve with extra ranch and buffalo sauce.