These keto Buffalo Chicken Meatballs are the perfect low carb appetizer! I love to serve them with extra Buffalo sauce and ranch.
- FOR THE MEATBALLS:
- 1 pound Ground Chicken
- ½ cups Almond Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt To Taste
- 1 Large Egg
- 1 Tablespoon Buffalo Sauce
- Ranch Dressing, To Serve
- FOR THE SAUCE:
- ½ cups Melted Butter
- 1 cup Buffalo Sauce
Preheat oven to 375ºF. In a large mixing bowl, mix together all of the meatball ingredients.
Portion mix into meatballs 1-2 inches thick. I do 1-inch meatballs for appetizer and larger for dinner portions.
Place meatballs on a lined baking sheet and bake in the oven for 10 minutes.
While the meatballs are cooking, combine sauce ingredients in a bowl, and divide in half into 2 bowls. Reserve one bowl for extra dipping sauce.
Remove meatballs from oven and toss in sauce. Place back on the baking sheet and bake for 8 more minutes. Repeat this step 2 more times.
Serve with extra sauce and ranch dressing.