Buffalo Chicken Meatballs (Paleo, Gluten-Free)

Six ingredient Buffalo chicken meatballs make the perfect game time appetizer! These are a healthy whole30 and paleo version made with minced green onion, almond flour, and buffalo sauce, topped with a homemade blue cheese dressing.

Prep: 10Cook: 20Total: 30 minutes
Yield 25 mini meatballs 1x


Buffalo Chicken Meatballs:

  • 1 lb ground chicken
  • 1 large egg
  • 1 cup almond flour
  • 1/3 + 1/2 cup hot sauce (I used Franks) (the 1/3 cup will be used in the meatballs and 1/2 cup for tossing)
  • 1/4 cup chopped green onion
  • 1 tsp garlic powder

Blue Cheese Dip:

  • 1/2 cup crumbled blue cheese
  • 1/4 cup almond milk
  • 1/2 cup Greek yogurt
  • 1 tbsp white or red wine vinegar
  • 2 tsp garlic powder
  • 1/2 tsp salt


  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. In a large bowl, mix together chicken, egg, almond flour, 1/3 cup hot sauce, green onion, and garlic powder. I used my hand to do this!
  3. With about 2 tablespoons of meat, roll into balls and place on baking sheet.
  4. Bake for 18 minutes at 400.
  5. Take out of oven and let rest for 10 minutes.
  6. Toss in 1/2 cup of hot sauce.
  7. For the blue cheese dip: whisk all ingredients together in a bowl.
  8. Serve blue cheese dip alongside meatballs or drizzled on top.
Author: Erin Lives WholeCategory: dinner, lunch, snacks