Buffalo Chicken Meatballs: Quick Keto
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Buffalo chicken meatballs are a flavorful, bite-sized dish that’s perfect for a quick keto meal or an easy appetizer. They combine the rich, spicy kick of buffalo sauce with tender, savory meatballs. This recipe is simple to prepare and has a creamy sauce that balances the heat perfectly.
Buffalo Chicken Meatballs
Tangy and spicy, these Buffalo Chicken Meatballs are perfect for game day or as a low-carb weeknight dinner. These meatballs are simple and fast to make within 20 minutes.
Buffalo chicken meatballs are a spicy and creamy dish, perfect for appetizers or meals. Learn tips and techniques to make this simple recipe.
Equipment
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Meatballs Ingredients
- ground chicken
- eggs
- panko bread crumbs
- Worcestershire sauce
- hot sauce
- garlic powder
- sea salt
- Ground black pepper
- olive oil
Sauce
- unsalted butter
- hot sauce
- Italian seasoning
- chicken broth
- heavy whipping cream
- fresh parsley garnish
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Buffalo Chicken Meatballs Cooking Tips:
- When shaping the meatballs, use slightly damp hands to prevent the mixture from sticking to your fingers.
- Sear the meatballs in a hot pan before baking to lock in flavor and create a golden crust.
- Cook the sauce on low heat to keep it smooth, and whisk it well to blend the
butter and cream evenly. - Serve the meatballs with a side of celery sticks or a drizzle of ranch dressing for a cooling touch.
PMc says:
We love this recipe because the meatballs stay moist and pair perfectly with the creamy buffalo sauce. For an easier cleanup, use parchment paper on your baking sheet, and don’t skip chilling the mixture briefly before shaping the meatballs—it makes them less sticky and easier to handle.
Buffalo Chicken Meatballs FAQs
Can I make them ahead of time?
Yes, you can prepare the meatballs and store them in the fridge before cooking. The sauce can also be made ahead and reheated gently when ready to serve.
What’s the best way to store leftovers?
Keep the meatballs and sauce in an airtight container in the fridge. Reheat them gently on the stove or in the microwave to prevent the sauce from breaking.
How can I adjust the spice level?
Use less hot sauce in the mixture and sauce if you prefer a milder heat, or serve with extra sauce for those who like it spicier.
Buffalo Chicken Meatballs Conclusion
This recipe is the perfect blend of heat, spice, and creaminess, making these meatballs an excellent choice for any occasion. They’re easy to prepare and can be customized to suit your spice preferences. With a few simple tips, you’ll have a dish that will become a favorite.
Buffalo Chicken Meatballs
Ingredients
Meatballs Ingredients
- 1 pound (453 g) ground chicken
- 2 large eggs
- 1 cup (2 oz | 59 g) panko bread crumbs
- ¾ teaspoon Worcestershire sauce
- 1 tablespoon hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon Ground black pepper
- 2 tablespoons olive oil
Sauce
- 3 tablespoons unsalted butter
- ⅓ cup (2.11 oz | 60 g) hot sauce
- 1 teaspoon Italian seasoning
- ½ cup (4.22 fluid oz | 125 ml) chicken broth
- ½ cup (4.22 fluid oz | 125 ml) heavy whipping cream
- fresh parsley garnish
Instructions
Prepare Meatballs:
- Add all the meatball ingredients except olive oil in a large bowl. Form 1-inch chicken meatballs. You will get around 20-22 meatballs. Place on a large plate.1 pound (453 g) ground chicken, 2 large eggs, 1 cup (2 oz | 59 g) panko bread crumbs, ¾ teaspoon Worcestershire sauce, 1 tablespoon hot sauce , ½ teaspoon garlic powder, ½ teaspoon sea salt, ½ teaspoon Ground black pepper
- Heat a large skillet on medium heat with oil. Fry the meatballs until browned all around. It will take about 4 minutes. Remove the grease.2 tablespoons olive oil
Make sauce:
- Now melt butter in the skillet. Add hot sauce, Italian seasoning and chicken broth. Add the meatballs back into the pan. Stir and coat the meatballs. Cook for 4 minutes on medium.3 tablespoons unsalted butter, ⅓ cup (2.11 oz | 60 g) hot sauce , 1 teaspoon Italian seasoning, ½ cup (4.22 fluid oz | 125 ml) chicken broth
- Turn heat to medium low and pour heavy cream. Stir and coat meatballs. Cook for 5 more minutes.½ cup (4.22 fluid oz | 125 ml) heavy whipping cream
- Plate and garnish with parsley. Serve alone or over rice.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.