Think meatballs have to be greasy spheres of beef? Think again. This keto-friendly take on meatballs is not just healthy, but delicious and addictive. These keto buffalo chicken meatballs are perfect for BBQ finger food!

Why this recipe is a hit

• These make for the ideal finger food. They’re small, they’re decadent… and they’re addictive! Each one packs in a beautiful hint of spice and seasoning, and can be dipped in sauce to complete a satisfying bite.
• Because none the recipes flavors are overpowering, it can be matched with any sauce. I’ve used a yogurt & chive mix, and also a homemade keto-friendly BBQ sauce. But if you have a go-to hot sauce, or buffalo sauce then it should match perfectly with that too!
• These are extremely easy to make. If you’ve ever made meatballs before then you might know that getting them to bind and hold well can be a challenge, but I find that the mix of coconut flour and egg works perfectly.

Can these meatballs be made with other flavors?

I know that sauces can be a minefield for people following a keto-friendly diet. Luckily, there are an ever-growing number of low-carb, sugar-free sauce options out there for you.

• Buffalo sauce
• BBQ sauce
• Honey garlic
• Sweet & sour
• Garlic butter
• Don’t forget the ranch!

Can the keto buffalo chicken meatballs be frozen?

The beauty of meatballs is that they can be frozen whether they are cooked or uncooked.

According to the USDA, uncooked meat is safe in the freezer for up to three months, and cooked meat is safe for up to three months. 

In order to freeze uncooked meatballs, simply place them on a casserole dish and freeze until solid.  Once they are solid, place them in a freezer-safe, air tight bag and keep them until you’re ready to eat them.

When you want to freeze cooked meatballs, follow the same instructions as the uncooked meatballs.  Freeze them solid alone, and then put them in an air-tight bag.  Make sure you date the bags so you know when you have to use them by!

The Process:

• Preheat your oven to 400°F/205°C.
• In a large bowl, combine the chicken, egg, onion, celery, garlic, coconut flour, onion powder, paprika, salt and black pepper. Combine well.
• Line a baking sheet with parchment paper. 
• Use the mix to form small meatballs, about 1 inch in diameter. 
• Form one-by-one and place each meatball on the baking sheet. Be sure to leave enough room between each ball so that they aren’t at risk of touching when cooking.
• Transfer the baking tray to the oven. Cook for 30 minutes, or until cooked through.
• When cooked, remove from the oven and coat in your choice of sauce.
• Serve with your choice of side, and with extra sauce for dipping or coating.

Notes from the cook

• If your mix appears too runny, then gradually mix in more coconut flour until it achieves ideal consistency.
• Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don’t squish together.
• Usually when meatballs fall apart, the problem is that it needs more of a binder. Most meatball recipes use bread crumbs and eggs, but this one uses gluten free flour. Using either too much flour or not enough can make them fall apart.  You will be able to tell if they will come out nicely by whether the meat is too wet or too try!
• If you are allergic to coconut, you may substitute almond flour.  Be aware that coconut flour is much more absorbant than almond flour though, so you will need a lot more almond flour to make this recipe.  Start with 1/2 cup of almond flour and add more if it’s too wet.

YOU MAY ALSO LIKE THESE RECIPES:

• Grilled Paleo Taco Burgers
• Ultimate Grilled Sweet Potatoes
• Blackened Salmon Sandwich
• Roasted Bacon Sweet Potatoes

Print Recipe

4.92 from 12 votes

Keto Chicken Meatballs

Think meatballs have to be greasy spheres of beef? Think again. This keto-friendly take on meatballs is not just healthy, but delicious and addictive. These keto buffalo chicken meatballs are perfect for BBQ finger food!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, Dinner, Lunch

Cuisine: American

Keyword: buffalo chicken, keto meatballs, paleo meatballs

Author: Ben Isham-Smith

Ingredients

• ▢ 1 pound ground chicken
• ▢ 1 green onion, minced
• ▢ 2 garlic cloves, minced
• ▢ 1 celery stick, minced
• ▢ 1/2 tsp paprika
• ▢ 1 egg, beaten
• ▢ 1/4 cup coconut flour
• ▢ sea salt, to taste
• ▢ fresh ground black pepper, to taste
• ▢ your choice of yogurt or BBQ sauce

Instructions

• Preheat your oven to 400°F/205°C.
• In a large bowl, combine the chicken, egg, onion, celery, garlic, coconut flour, onion powder, paprika, salt and black pepper. Combine well.
• Line a baking sheet with parchment paper. 
• Use the mix to form small meatballs, about 1 inch in diameter. 
• Form one-by-one and place each meatball on the baking sheet. Be sure to leave enough room between each ball so that they aren’t at risk of touching when cooking.
  
• Transfer the baking tray to the oven. Cook for 30 minutes, or until cooked through.
• When cooked, remove from the oven and coat in your choice of sauce.
• Serve with your choice of side, and with extra sauce for dipping or coating.

Notes

• If your mix appears too runny, then gradually mix in more coconut flour until it achieves ideal consistency.
• Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don't squish together.
• Usually when meatballs fall apart, it's the binder that is the problem. Most meatball recipes call for using bread crumbs and eggs. But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either.
• If you are allergic to coconut, you may substitute almond flour.  Be aware that coconut flour is much more absorbant than almond flour though, so you will need a lot more almond flour to make this recipe.  Start with 1/2 cup of almond flour and add more if it's too wet.

Tried this recipe? Let me know how it turned out by sharing it on Instagram and leaving a review below!Mention @naturalpaleofamily and the hashtag #naturalpaleofamily

I’ve seen versions of similar recipes where you coat the meatballs in sauce after they are cooked, and then cook a further few minutes. Personally, I don’t do this just because I’m wary of overcooking the balls and drying them out or even burning them.

That isn’t to say that it’s not worth trying though. Let me know if it works for you!

Author bio:

Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy cooks at The Eat Down.