These buffalo chicken meatballs are savory, spicy and super easy to make! Just one pot and 20 minutes are all you need for these tasty meatballs. Drizzled with a homemade Whole30 Ranch, they’re great as a weeknight dinner over cauliflower rice or alone as a quick appetizer.
After making these buffalo chicken meatballs I definitely kicked myself for waiting this long. They’re super easy, made all in one skillet.
They’re also really fast, even if you aren’t great at meal prepping – which I am totally guilty of. Trust me, I’m not proud of slacking big time on mea-prep, but it’s a reality of my weekdays.
Knowing I can go from zero to dinner in 20 minutes is a big draw for any recipe.
The meatballs themselves are your basic (but awesome) chicken meatballs. I used almond flour and an egg to bind, but you can also use tapioca or arrowroot to make them nut-free. The measurement is just slightly different – see the recipe box for details.
As for the sauce, it’s two ingredients – Whole30 compliant hot sauce, and ghee. Yes, you DO have to use ghee if you want this recipe to be Whole30 compliant, and I know it’s pricey, but WAY worth it here!
If you are not doing the Whole30 and are okay using grass-fed butter, you can definitely sub that in for the ghee in the sauce.
Basically, you brown the meatballs in a skillet, then pour the sauce over them and let everything cook together for a few minutes. Meatballs + sauce = best friends.
Luckily, they don’t have to cook long before they’re well acquainted with one another. While they cook, you prepare the ranch. The only bit of prep here I recommend is having homemade mayo on hand – it makes the ranch taste approximately 100 times better than if you use a store bought Paleo mayo.
Trust me, I’ve tried to cut corners – not worth it! Anyway, the ranch mixes up in seconds as long as you have your mayo ready. And then, it’s time to party!
I really enjoyed these served over cauli rice, and I’m not even a huge fan of cauli rice. The flavors go well together and the rice absorbs some of the spicy buffalo sauce which is always a good thing.
I sprinkled lots of chopped chives over everything but you can use scallions too – or skip the garnish altogether – still so tasty.
These buffalo chicken meatballs would also make GREAT appetizer meatballs. You can serve with a toothpick and use the ranch as a dip instead of a drizzle.
However you serve them, you’re going to love them for how easy and TASTY they are! While they were too spicy for my younger two kids, my oldest and my husband went wild for them and fought over the last ones.
Okay, it’s time! Grab that hot sauce (and an apron because you know, hot sauce) and let’s make THE BEST buffalo chicken meatballs!
Buffalo Chicken Meatballs {Paleo, Whole30}
Easy One Pot Buffalo Chicken Meatballs {Paleo, Whole30, Keto}
Ingredients
Meatballs:
- 1 1/2 Tbsp ghee or other cooking fat
- 1 1/4 lbs ground chicken I used thighs
- 3 Tbsp blanched almond flour or 2 Tbsp Tapioca, for nut free
- 1 large egg
- 1 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 3 cloves garlic minced (or 1 tsp garlic powder)
- 1/2 tsp sea salt fine grain
- 1/4 tsp black pepper
- Chopped fresh chives for garnish
- Ranch drizzle for garnish see below
Ranch Drizzle:
- 1/2 cup homemade mayo or purchased paleo mayo*
- 3 Tbsp non-dairy milk almond or coconut 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dried chives
- 1/4 tsp dried dill optional
- 3/4 tsp fresh lemon juice
- 1/8-1/4 tsp salt or to taste
Instructions
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In a large bowl, combine the ground chicken, egg, almond or tapioca, onion, paprika, garlic, salt and pepper. Mix well with your hands until fully combined, careful not to overwork the meat.
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Heat a large nonstick heavy skillet over medium heat. Once hot, add the 1 1/2 tbsp ghee.
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Chicken mixture will be sticky, so I recommend lightly wetting your hands OR coating them with olive or coconut oil to roll into meatballs. Simply re-coat when things start sticking.
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Roll chicken mixture into balls about 1 - 1.5” (on the small side) and place in the hot skillet to brown. Use a spoon to carefully turn them 3-4 times to brown evenly on all sides.
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While meatballs brown, whisk together the sauce ingredients. After browning, pour sauce over meatballs and lower the heat to med-low. Cover the skillet and cook another 3-4 minutes or until cooked through. Uncover and stir sauce, spooning it over the meatballs.
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You can serve these as a main dish over fried cauliflower rice or other sides of choice, OR as an appetizer! Before serving, garnish with fresh chopped chives and drizzle with ranch sauce (see below). You can also serve the ranch as a dip if you prefer. Enjoy!
Ranch Drizzle:
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In a mixing bowl, whisk together all ranch ingredients until very smooth. Serve right away and store leftovers covered in the refrigerator for up to 3 days.
Recipe Notes
For best flavor, use my homemade recipe for this, otherwise buy a paleo friendly mayo such as Primal Kitchen.
Shop Products and Ingredients:
Want More Paleo and Whole30 Meatball Recipes? Try One of These!
Slow Cooker Meatballs with Marinara Sauce
Swedish Meatballs with Mashed Potatoes
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