These zesty, spicy, saucy meatballs will be the hit of any meal or party!
If you love the spicy, tangy goodness of Buffalo wings but aren’t a fan of sticky fingers and endless napkins, these keto Buffalo chicken meatballs are about to become your new go-to snack. Each bite delivers that classic wing flavor—juicy, savory, and just the right amount of heat—without piling on carbs. They’re perfect for a game day spread, a low-carb party appetizer, or even a quick weeknight dinner when you want something fun and flavorful.
The Buffalo sauce clings perfectly to the tender chicken, while the crushed pork rinds keep the meatballs from falling apart in the oven. They’re low-effort, high-flavor, and keto-approved, making them a party-winning snack or a simple, weeknight-friendly dinner. And because they’re baked, cleanup is a breeze, so you get to sit down and catch your breath while they cook!
What makes these meatballs extra special is the combination of ground chicken, crisp celery, and a hint of green onion, all held together with a touch of crushed pork rinds instead of breadcrumbs. That means each meatball is tender and moist, with a little crunch that keeps every bite interesting. Then they get a proper Buffalo sauce bath, giving you all the tangy, buttery spice you crave from wings—without the frying or carb overload.
All kinds of ways to enjoy Buffalo chicken meatballs
These Buffalo chicken meatballs are a blank canvas for flavor-packed keto meals and snacks. For a classic experience, serve them with crunchy celery sticks and a drizzle of blue cheese or ranch dressing—just like wings, but bite-sized and mess-free. Turn them into a hearty lunch by topping a fresh green salad with them or putting them on top of a bed of zucchini noodles with a few extra spoonfuls of Buffalo sauce for a saucy, satisfying dinner. For game day or parties, line them up on a platter with pickles, cheese cubes, and keto-friendly crackers—they’ll disappear fast. Or try my favorite way to eat these: Buffalo chicken meatball sandwiches with mayonnaise and hot pepper cheese on low-carb bread! No matter how you serve them, these meatballs pack that irresistible Buffalo punch while staying keto-friendly, making them a versatile favorite for every occasion.
How do I store leftovers?
These meatballs hold up beautifully for later. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, flash freeze them on a baking sheet first, then transfer to a freezer-safe bag and keep in the freezer for up to 3 months. Reheat in the oven or air fryer to bring them back to their original baked crispness.
Similar recipes to try
If you loved these Buffalo chicken meatballs, you’ll also adore these other flavorful favorites from PepperPorch. First, this Keto Buffalo Chicken Dip is a creamy, cheesy crowd-pleaser, perfect for dipping celery, bell peppers, or keto chips in. For a heartier bite, Low-Carb Buffalo Steak Bites pack tender, juicy sirloin with the same bold Buffalo flavor, making them a protein-packed alternative to wings. And of course, you can’t go wrong with these yummy Crispy Keto Chicken Wings—crispy, spicy, and oven-baked to perfection, they bring all the flavor of your favorite wings without derailing your keto goals…and they taste great with all kinds of dips, including Buffalo sauce!
Buffalo Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1 stalk celery finely diced
- 1 green onion finely diced
- 1 egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 ounce crushed pork rinds
- 1/2 cup Buffalo sauce I use Frank's RedHot
Instructions
- Preheat the oven to 400°F.
- Combine all ingredients except Buffalo sauce in a bowl and mix well. The mixture will be sticky.
- Use a small cookie scoop to shape meatballs. Use a kitchen scale to make sure each meatball is 1 ounce. You should get 20 meatballs out of the mixture.
- Bake for 20 minutes on a baking sheet.
- Remove from the oven and place in a new bowl. Toss in Buffalo sauce.
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