These meatballs bake up in less than 15 minutes and are perfect for serving at the next football game!

Buffalo chicken meatballs start with my simple chicken meatball recipe and get spiced up with buffalo sauce and ranch. You can add blue cheese if that’s your style. These make a great appetizer or lunch.

I  don’t know about you guys, but I have a habit of putting Frank’s hot sauce on just about everything. It adds so much tangy flavor and I just love it!


I especially love to combine my homemade ranch dressing with some Frank’s. That mixture is so good drizzled over my pizza stuffed zucchini.

I know that, traditionally, buffalo chicken recipes call for blue cheese crumbles and/or blue cheese dressing. Well, friends…nope. Not happening for me.

I don’t know if you guys know this or not, but blue cheese is moldy cheese. I just can’t.

So, feel free to make adjustments to this recipe to use up your moldy cheese if you like. As for me, I’ll stick with cheddar and ranch. As God intended



  • 1 pound ground chicken
  • 1/3 cup almond flour
  • ¼ cup Parmesan cheese
  • 1 clove garlic minced
  • 1 egg
  • 1 tablespoon chives
  • ½ teaspoon onion powder
  • ½ cup Frank’s hot sauce
  • 2 tablespoons melted butter
  • Ranch for drizzling


  1. Preheat oven to 500 degrees. Spray a large baking sheet with non-stick spray.
  2. Add the ground chicken, almond flour, Parmesan, garlic, egg, chives, and onion powder to a mixing bowl and mix with your hands until combined.
  3. Shape mixture into 12 evenly sized meatballs and place on the prepared baking sheet.
  4. Bake for 13 minutes or until chicken is cooked through.
  5. Whisk together the hot sauce and melted butter in a bowl and add the meatballs. Toss gently to coat.
  6. Serve meatballs hot or cold with a drizzle of ranch dressing.

Recipe Notes

  • For extra spicy meatballs, add ground cayenne pepper to the meatball mixture. 

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