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Keto Buffalo Chicken Meatballs


  • 1 pound ground chicken
  • ¾ cup Buffalo Wing Sauce, divided
  • ½ cup blue cheese crumbles
  • ⅓ cup celery, finely chopped
  • ¼ cup almond flour
  • 1 tablespoon oat fiber, see notes
  • 1 tablespoon chives, chopped
  • 1 whole egg, beaten
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • Optional: Blue Cheese Dressing for dipping
Keto Buffalo Chicken Meatballs


  • Preheat oven to 400°F.
  • Add ¼ cup of the buffalo wing sauce, celery, egg and chives to a large mixing bowl and mix to combine.
  • Add in the almond flour, oat fiber, salt and garlic powder, continue mixing.
  • Add in the ground chicken and mix just until combined, do not over mix or the meatballs will be dense.
  • Using a cookie scoop, form the meatballs, then stuff about 1 teaspoon of the blue cheese crumbles in the center of each one. Seal up the meatballs so that none of the blue cheese is showing. Chill the meatballs for at least 1 hour or up to 6 hours.
  • Take a baking sheet, line it with aluminum foil (for easy cleanup) and place a baking rack on top. Add the meatballs on top and bake for 15 minutes.
  • Remove from the oven, toss in the remaining buffalo wing sauce. Place the meatballs back onto the baking rack and bake on the top rack 7-10 more minutes or reaches an internal temperature of at least 165°F.
  • Serve on a platter with a drizzle of blue cheese over the top and on the side, and toothpicks for easy grabbing! I like to also serve celery on the side.

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