Start by shredding zucchini into a towel or thick paper towel. Gently squeeze out the excess water from zucchini and add to a large mixing bowl.
In the large bowl, add ground chicken, egg, almond flour, and spices. Using a spoon or your hands, combine the ingredients until a mixture form and all ingredients are well incorporated.
Using a spoon or a cookie scoop, gently roll to form mixture into uniform balls (about 2 oz each). PRO TIP: spray some olive oil or cooking spray on your hands to make them less sticky and to crisp up the outside of the meatball. See above for more tips
Add each meatball to a baking sheet with a rack to make sure the excess fat doesn't pool while the meatballs bake. Bake for 20 minutes at 400 degrees F.
Once baked, toss the meatballs in a bowl with buffalo sauce and serve.