Guest Post: Buffalo Chicken Meatballs

4.7 from 3 reviews



For the meatballs:

  • 1 tsp. ghee
  • 2 small celery ribs, finely diced (heaping 1/2 cup)
  • ½ small onion, finely diced onion (heaping 1/2 cup)
  • 3 garlic cloves, minced
  • lbs. ground chicken or turkey
  • 1/3 cup almond flour
  • 2 Tbsp. Frank’s Hot Sauce
  • ¼ cup chicken broth
  • Homemade Ranch – optional but highly recommend 🙂
  • Garnish with green onions and/or parsley – optional

For the sauce:

  • ½ cup Frank’s Hot Sauce (add ¼½ tsp. cayenne for more kick)
  • ½ cup chicken broth
  • 3 Tbsp. ghee
  • 2 Tbsp. coconut aminos
  • 1 tsp. garlic powder
  • ¼ tsp. black pepper
  • 2 tsp. tapioca or arrowroot starch


  1. In a large skillet on medium-high heat, add the ghee, celery, onion and garlic cloves. Sauté until translucent and a little brown. Remove from the skillet and let cool slightly.
  2. Next in a bowl, combine and mix together the chicken, almond flour, hot sauce and sauteed veggies.
  3. Form into 24 golf ball-sized meatballs.
  4. In the same large skillet you used for a sautéing the vegetables, add ¼ cup of chicken broth and heat to medium-high heat. Once chicken broth is simmering, add meatballs. Cook on medium-high heat for 6-7 minutes, flip and cook for an additional 6-7 minutes or until cooked through. Meatballs should be firm when done. Remove from skillet.
  5. In the same skillet, add the sauce ingredients except for the starch. Heat to boil, then reduce heat and simmer for 4-5 minutes. Lastly, stir in the starch to thicken.
  6. Add the meatballs to the skillet and toss gently to coat.
  7. Serve on spaghetti squash, drizzle with homemade ranch and garnish with green onions and parsley if desire.

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