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buffalo chicken meatballs

buffalo chicken meatballs

Lexi Finke
A perfect recipe that can be used for dinner or an appetizer when hosting! Made with ground chicken and hidden veggies, tossed in buffalo sauce- these meatballs are delicious & nutrious!
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Prep Time 15 mins
Cook Time 20 mins
Total Time 33 mins
Course Appetizer, Main Course
Servings 2 dozen


  • 1½-2 lbs ground chicken
  • 1 egg
  • 1/2 cup almond flour
  • 1/2 medium size zucchini shredded, liquid drained
  • 2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup buffalo sauce franks red hot


  • 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.


Store in the fridge for up to one week. 
Keyword buffalo chicken, buffalo chicken meatballs, dinner recipes, meatball recipes
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