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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!
Course Appetizer, Dinner, Lunch
Cuisine American
Keyword buffalo chicken, keto meatballs, paleo meatballs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 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


  • 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.


  • 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.