Low Carb Buffalo Chicken Meatballs
The Low Carb Buffalo Chicken Meatballs are one of those dishes that brings back fond memories of cozy gatherings with friends. I remember the first time I made these little bites of heaven; the air was filled with the spicy aroma of Buffalo sauce, and my friends couldn’t resist coming into the kitchen to sneak a taste. These meatballs are not just a healthier option; they are packed with flavor and are a fun way to indulge in comfort food without the guilt. I love serving them at parties, game nights, or even a quiet dinner at home. They’re so versatile that they fit right into any occasion.
As a busy person, I appreciate recipes that come together quickly and satisfy those cravings. The Low Carb Buffalo Chicken Meatballs are made with lean ground chicken, rich in protein, and combined with fresh ingredients like zucchini and cauliflower. Not only do they taste amazing, but they also align perfectly with a low-carb lifestyle. Plus, there’s something wonderfully satisfying about taking a classic dish and giving it a healthy twist.
Whether you enjoy them on their own, served with a dipping sauce, or over a bed of zoodles for a complete meal, these meatballs are guaranteed to impress. I often find myself whipping up a double batch because they disappear so quickly! So grab your ingredients, and let’s dive into these deliciously spicy meatballs.
Recipe Snapshot
45 mins
25 mins
20 mins
Medium
270 kcal
24 g
Keto, Gluten-Free, Low FODMAP
16 g
Baking Sheet, Blender, Food Processor, Oven, Cutting Board, Frying Pan, Mixing Bowl, Large Pot, Wooden Spoon, Grater, Chef’s Knife
Why This Low Carb Buffalo Chicken Meatballs Stands Out
Flavor Explosion
The Low Carb Buffalo Chicken Meatballs pack a punch of flavor that is hard to resist. The combination of lean meat and spicy Buffalo sauce creates a delightful contrast that keeps you coming back for more.
Healthy Ingredients
By using ground chicken and fresh vegetables like zucchini and cauliflower, you’re not only making a delicious dish but also a wholesome one. It’s a great way to sneak in some extra nutrients!
Versatile Dish
These meatballs can be enjoyed in various ways. Whether as appetizers, over zoodles, or tossed in a salad, their versatility makes them a go-to recipe for any meal.
Quick to Prepare
With simple steps and minimal prep time, these meatballs are perfect for busy weeknights. You can have a delicious, healthy meal on the table in no time!
Kid-Friendly
Kids generally love meatballs! These Low Carb Buffalo Chicken Meatballs provide a fun way to include them in a healthy meal, making it easier to get them to eat their veggies.
Perfect for Meal Prep
These meatballs store well in the fridge or freezer, making them ideal for meal prep. You can enjoy them throughout the week for lunches or quick dinners!
Shopping List for Low Carb Buffalo Chicken Meatballs
When it comes to the Low Carb Buffalo Chicken Meatballs, the ingredients play a crucial role in the overall flavor and texture of the dish. Each component brings something unique to the table. The key players include lean ground chicken for protein, fresh vegetables for added nutrients, and the infamous Buffalo sauce for that spicy kick. Together, they create a mouthwatering experience that you won’t forget.
- 8 large zucchinis
- Salt, to taste
- 3 cups water
- 3 cups vegetable broth
- 5 cups cauliflower, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 1/2 tablespoons garlic, minced
- 1/2 cup onion, roughly chopped
- 1/2 teaspoon salt
- Pepper, to taste
- 2 tablespoons 2% milk
- 1 pound extra-lean ground chicken
- 1/2 cup mozzarella cheese, grated
- 1/4 cup green onion, diced plus additional for garnish
- 1 teaspoon salt
- 1 1/2 teaspoons garlic, minced
- 1/4 cup + 2 tablespoons rolled old-fashioned oatmeal, gluten-free if needed
- 1 tablespoon ranch seasoning
- Pinch of pepper
- 1 large egg white
- Buffalo chicken sauce, to taste
Low Carb Buffalo Chicken Meatballs Instructions
Making the Low Carb Buffalo Chicken Meatballs is a breeze, and you’ll be amazed at how quickly everything comes together. Follow these simple steps to create a dish that will have everyone asking for seconds.
- Preheat your oven to 400°F. Prepare a baking sheet by spraying it with cooking spray and set aside.
- Using a 5- or 7-mm julienne blade on a mandolin, slice the zucchini lengthwise to create long noodles. This will serve as a delightful base for your meatballs.
- Sprinkle a bit of salt on the zucchini noodles and let them sit in a strainer over a bowl for 20 to 30 minutes. This step helps to draw out excess moisture, ensuring your dish doesn’t become watery.
- In a large pot, combine the water and vegetable broth and bring it to a boil. Once boiling, add the cauliflower and cover. Cook until the cauliflower is tender, about 6 to 7 minutes. Remove from heat and keep covered to maintain warmth.
- To prepare the meatballs, combine the ground chicken, mozzarella cheese, green onion, salt, garlic, oatmeal, ranch seasoning, and pepper in a large bowl. Mix until well combined.
- Using a 1 1/2 tablespoon cookie scoop, roll the mixture into balls and place them on the prepared baking sheet. Bake for approximately 10 to 15 minutes, adjusting the time based on the size of your meatballs.
- For the Alfredo sauce, heat olive oil in a medium pan. Add the garlic and onion, cooking until lightly golden brown, about 3 to 5 minutes.
- Transfer the cooked garlic and onion to a large food processor. Using a slotted spoon, add the cooked cauliflower along with salt, a pinch of pepper, and milk. Blend until smooth, adding more cooking liquid if necessary to reach your desired consistency.
- Once the zucchini noodles have strained, squeeze out any excess moisture. Divide the noodles between plates, top with the Alfredo sauce and meatballs, and drizzle with Buffalo sauce and any remaining green onions for garnish.
Things Worth Knowing
- Use Fresh Ingredients: Always opt for fresh vegetables and meats for the best flavor and texture.
- Don’t Skip the Straining: Straining the zucchini noodles helps prevent excess moisture that can make your dish soggy.
- Customize the Flavor: Feel free to adjust the spice level of the Buffalo sauce to suit your taste.
- Check for Doneness: Ensure the meatballs are cooked through by using a meat thermometer; they should reach an internal temperature of 165°F.
Tips for Success
To make sure your Low Carb Buffalo Chicken Meatballs turn out perfectly, here are some handy tips:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the cooked meatballs for up to 2 months. Just thaw and reheat when you’re ready to enjoy!
- Pairing: These meatballs go great with a side salad or cauliflower rice for a complete meal.
- Serving: Serve with a variety of dipping sauces or extra Buffalo sauce for those who love a spicy kick.
- Meal Prep: Make a double batch on the weekend to enjoy throughout the week. They’re perfect for quick lunches!
Accompaniments for Low Carb Buffalo Chicken Meatballs
When it comes to serving the Low Carb Buffalo Chicken Meatballs, the options are endless! Here are some fantastic accompaniments:
- Side Salads: A crisp green salad with a light vinaigrette pairs wonderfully with the meatballs.
- Cauliflower Rice: This low-carb alternative to rice is an excellent bed for your meatballs.
- Vegetable Medley: Roasting seasonal vegetables like bell peppers and broccoli adds color and nutrition to your plate.
- Game Day Snacks: Serve these meatballs as appetizers during game day with a variety of sauces for dipping.
- Weekly Meal Prep: These meatballs can be made ahead and enjoyed for lunch throughout the week.
- Family Dinners: Perfect for a cozy family dinner any night of the week!
- Garnish: Top with additional green onions or a sprinkle of cheese for added flavor.
FAQ
Conclusion
The Low Carb Buffalo Chicken Meatballs are a delicious way to enjoy a classic comfort dish while staying aligned with a low-carb lifestyle. I encourage you to try making them, whether for a family dinner or a party. They are sure to impress and satisfy everyone at the table. Enjoy the flavors and the healthy twist on a beloved recipe!
Low Carb Buffalo Chicken Meatballs
Equipment
- Baking Sheet
- Blender
- Food Processor
- Oven
- Cutting Board
- Frying Pan
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 8 large zucchinis
- Salt to taste
- 3 cups water
- 3 cups vegetable broth
- 5 cups cauliflower cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 1/2 tablespoons garlic minced
- 1/2 cup onion roughly chopped
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoons 2% milk
- 1 pound extra-lean ground chicken
- 1/2 cup mozzarella cheese grated
- 1/4 cup green onion diced plus additional for garnish
- 1 teaspoon salt
- 1 1/2 teaspoons garlic minced
- 1/4 cup rolled old-fashioned oatmeal gluten-free if needed
- 1 tablespoon ranch seasoning
- Pinch of pepper
- 1 large egg white
- Buffalo chicken sauce to taste
Instructions
- Preheat your oven to 400°F. Prepare a baking sheet by spraying it with cooking spray and set aside.
- Using a 5- or 7-mm julienne blade on a mandolin, slice the zucchini lengthwise to create long noodles. This will serve as a delightful base for your meatballs.
- Sprinkle a bit of salt on the zucchini noodles and let them sit in a strainer over a bowl for 20 to 30 minutes. This step helps to draw out excess moisture, ensuring your dish doesn’t become watery.
- In a large pot, combine the water and vegetable broth and bring it to a boil. Once boiling, add the cauliflower and cover. Cook until the cauliflower is tender, about 6 to 7 minutes. Remove from heat and keep covered to maintain warmth.
- To prepare the meatballs, combine the ground chicken, mozzarella cheese, green onion, salt, garlic, oatmeal, ranch seasoning, and pepper in a large bowl. Mix until well combined.
- Using a 1 1/2 tablespoon cookie scoop, roll the mixture into balls and place them on the prepared baking sheet. Bake for approximately 10 to 15 minutes, adjusting the time based on the size of your meatballs.
- For the Alfredo sauce, heat olive oil in a medium pan. Add the garlic and onion, cooking until lightly golden brown, about 3 to 5 minutes.
- Transfer the cooked garlic and onion to a large food processor. Using a slotted spoon, add the cooked cauliflower along with salt, a pinch of pepper, and milk. Blend until smooth, adding more cooking liquid if necessary to reach your desired consistency.
- Once the zucchini noodles have strained, squeeze out any excess moisture. Divide the noodles between plates, top with the Alfredo sauce and meatballs, and drizzle with Buffalo sauce and any remaining green onions for garnish.
