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Low Carb Buffalo Chicken Meatballs

Low Carb Buffalo Chicken Meatballs

  • Author: Mila
  • Total Time: 20 minutes
  • Yield: 4 people 1x


These low carb buffalo chicken meatballs are a healthier twist on the beloved bar favorite!  Full of flavor and low on carbs, these absurdly tender meatballs are perfect for a quick dinner or as a yummy appetizer! 


  • 1 lb ground chicken thigh
  • 1.5 cups sharp cheddar (shredded)
  • 3 tbsp chives (chopped or snipped with scissors, plus more for garnishing)
  • 2 tbsp Frank's Red Hot Sauce (plus extra for garnishing)
  • 1/2 cup sour cream (divided in 1/4 cups)
  • 2 celery stalks (finely chopped)
  • 1 egg
  • salt and pepper to taste
  • 2 tbsp water
  • crumbled blue cheese (optional for toppings)


  1. Preheat oven to 450 degrees
  2. Mix together the ground chicken, cheese, chopped chives, 1/4 cup of sour cream, hot sauce, egg, chives, hot sauce, celery and a pinch of kosher salt in a bowl. With your hand or ice cream scoop, roll into 16 meatballs.
  3. Line a sheet pan with parchment paper or a Sillpat mat and lay out the meatballs on the pan.
  4. Roast for 15 minutes or until cooked through on the inside
  5. In a seperate bowl, mix the remaining sour cream, water and as much hot sauce as desired.
  6. Remove meatballs from oven and let cool for 5 minutes.
  7. Drizzle sour cream sauce on top. Sprinkle with chives and if desired with blue cheese.


  1. I have a convection oven and all my recipes are based on that temperature.  Time adjustments may be necessary due to your oven power.
  2. We use ground chicken thigh because it has more fat so our meatballs stay nice and juicy.
  3. Feel free to add in as much or as little hot sauce as you like.
  4. The blue cheese can be added into the meat mixture as well.  I prefer not to because I am not keen on the taste.  But feel free to add it in if you like it!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Cuisine: American Classic