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.
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:
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Preheat your oven to 400°F/205°C.
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In a large bowl, combine the chicken, egg, onion, celery, garlic, coconut flour, onion powder, paprika, salt and black pepper. Combine well.
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Line a baking sheet with parchment paper.
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Use the mix to form small meatballs, about 1 inch in diameter.
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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.
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Transfer the baking tray to the oven. Cook for 30 minutes, or until cooked through.
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When cooked, remove from the oven and coat in your choice of sauce.
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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
Keto Chicken Meatballs
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.
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.
These Meat balls are full of flavors and looks delicious. This is surely going to be my next party option. Have to try this out.
I hope you get a chance to try it!
this is making me remember how much i love meatballs! this sounds like such a great recipe!
Meatballs are always a hit, aren’t they? So versatile!
My middle name is meatball and I just started the keto plan last week! I love the versatility of this keto-friendly recipe and I plan on making these later today. Thanks so much for sharing these!
Hope you enjoy! I should’ve named my youngest meatball, from the way he eats them! ????
I love finding a good Keto recipe! These meatballs look and sound fantastic. Saving for later ^_^
Me too! Keto can be healthy too, and I love the versatility!
These meatballs look perfectly cooked…. a little crispy on the outside is just how I like them. Great idea to use ground chicken!!
I love them a little crispy too!
Oh yum! Love meatballs! They are the perfect finger food especially when there is a lot of family visiting! Making them from scratch is so easy, and its always good to have a bunch in the freezer, makes for a great weeknight meal when in a rush!
They are perfect for freezing ahead of time!
Oh yum! These meatballs are perfect for the whole family. And I’m glad I can make this recipe ahead of time.
Meatballs are so family friendly!
I love spicy buffalo sauce on pretty much anything so that flavor in these keto meatballs is going to be a must try!
Buffalo sauce makes just about anything taste better!
So many good flavors in these meatballs
Meatballs are always a hit!
Buffalo EVERYTHING for me! I don’t know why I have never tried a buffalo meatball recipe. I typically use bread crumbs so I am interested to try using flour instead!
I love using gluten free flours in place of breadcrumbs! It makes them more moist!
Loving this keto-friendly take on meatballs! Buffalo chicken is one of my favorite flavors!!!
Buffalo chicken is the best flavor!
Meatballs are SUCH a great option to make ahead and store in the freezer. They’ve become our go to when we need something for our preschooler’s lunch but don’t have any leftovers from dinner. Can’t wait to add these chicken meatballs into our freezer rotation.
Yes! They are so handy to just have in the freezer!
Be still my buffalo loving heart! These looks absolutely delicious. As a bonefide sucker for anything buffalo flavored, these are definitely going on the must make list!
I hope you love them!