Whenever I put together this dish with ground chicken, it quickly disappears

Print this recipe
Whether the big game is on or you're hosting a card night at home, unique appetizers are always appreciated. These buffalo chicken meatballs offer tangy, spicy and refreshing flavors when covered with a drizzle of ranch or blue cheese dressing. These mini bites are so popular, you'll definitely need to make several batches. Because they can be served hot or cold and prepared in less than 30 minutes, this won't be a problem.
Although buffalo wings are usually deep-fried and drenched in sauce, this recipe calls for the meatballs to be baked and just lightly tossed in the buffalo sauce. Ground chicken is naturally lower in fat and calories than ground beef or pork, keeping these bites on the slimmer side. Make this an "authentic" wing experience by serving the meatballs with fresh celery and carrot sticks. These are popular with both kids and adults — anyone who's a fan of buffalo wings!
Cooktop Cove
Low-Carb Buffalo Chicken Meatballs
10 minutes
15 minutes
25 minutes
1 pound ground chicken
1/3 cup almond flour
1/4 cup Parmesan cheese
1 clove garlic, minced
2 chives, finely chopped
1 egg
1/2 cup red hot sauce
2 tablespoons butter, melted
Blue cheese crumbles
Ranch or blue cheese dressing
Heat the oven to 500 F. Prepare a large baking sheet by lining it with parchment paper.
In a large mixing bowl, combine the ground chicken, half of the almond flour, parmesan, garlic, chives and egg. Using clean hands, mix the ingredients well until fully incorporated.
Pour in the remaining almond flour, and mix until well combined.
Form up to 16 meatballs using the chicken mixture, and place them on the prepared baking sheet.
Put the meatballs into the in the oven and bake until they are browned on the outside and cooked through completely. Remove from the oven and set aside to cool.
In a large mixing bowl, combine the hot sauce and melted butter. Stir until buffalo sauce forms.
Add meatballs to the sauce, and toss gently in the bowl to coat. Transfer to a serving platter.
Garnish with a sprinkling of blue cheese crumbles.
Put ranch and/or blue cheese dressing into bowls for dipping.
Print this recipe