Low Carb Buffalo Chicken Meatballs – Dirty Carnivore Friendly

Looking for something a new low carb meal to add to your collection? Chicken, loads of cheese, and garlic buffalo sauce. What’s not to love about that? This one was SO incredibly good! We actually made a double batch because we loved it so much the first time we made it.

We are practicing the Dirty Carnivore diet, which is basically the carnivore diet but with a few non-animal products mixed in. Which is why we were able to use the seasonings, hot sauce, and garlic.

When cooking this we recommend using a skillet to cook the meatballs so they get that yummy crust on the outside. You also have the option to bake them in the oven which keeps things much easier.

One thing that I really want to mention is that these are very fragile when cooking in a pan. They’re light and tender so they are really fragile when flipping them. I suggest using a good pair of tongs. My favorites are at this link on Amazon. They’re pretty basic and normal, you can use other kitchen ones if you don’t have the ones listed.

Looking for other yummy family friendly recipes? Check out our Creamy Mushroom Chicken, Bacon Cheeseburger Meatballs, or our Easy & Affordable Stromboli.

Click the Photos Below to Purchase Supplies From Amazon

Low Carb Buffalo Chicken Meatballs – Dirty Carnivore

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Course: Appetizer, Dinner, Main Course, Snack

Cuisine: American, Carnivore, Low Carb

Keyword: clean eating, chicken meatballs, buffalo chicken, ranch

Servings: 0

Equipment

• Large Frying Pan
• Tongs
• Mixing Bowl
• Buffalo Sauce
• Ranch Seasoning

Ingredients

• 1 lb Ground Chicken
• 1.5 Cups Hot Sauce We used Aldi brand but you can use your preference.
• 1 Egg
• 2 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• 1 tsp Dried Parsley
• 1 tbsp Ranch Seasoning
• 1 cup Shredded Mozarella Cheese
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Parmesean Cheese
• 4 cloves Fresh Garlic Optional – for the sauce
• 4 tbsp Butter

Instructions

• In a large mixing bowl add chicken, all the cheese, 1 egg, ranch seasoning, salt, pepper, garlic powder, and parsley.
• Add only 1/4 cup of hot sauce to the other ingredients. Save the rest for the sauce that will be put on top of the meatballs at the end.
• You'll want to wear gloves for the next step because it can get messy.
• Mix all ingredients thoroughly while folding the meat into itself. Once the meat is mixed as good as you can place the bowl to the side.
• Place a tablespoon of butter or oil of your choice into a large skillet and melt on low. Once melted you can turn off the stove while you make the meatballs.

  Alternatively if you are baking the meatballs instead of pan frying them then you will want to preheat your oven to 375 degrees at this point and skip the first part of this step.
• Next you'll want to actually make the meatballs. I made them pretty small. It's completely your preference. Ours were about 1 Tbsp each.
• To make the meatballs I used my hands and scooped out a small amount of the meat mixture and rolled it together in my hand. The batter was pretty loose so it's hard to make them look perfect but trust me that they will come out so tender and airy this way.
• Once all meatballs are created (either in a large skillet with melted butter or on a greased large sheet pan) you can begin the cooking process.
• If using a skillet – Turn the stove on medium and start cooking the meatballs slowly. They are very delicate and loose, very easy to break. This is why I would suggest using tongs for this step and not a spatula. After about 5 minutes, or when the underside starts to turn light brown, you will want to use your tongs and flip each meatball individually and carefully.

  If baking on a sheet pan – Place meatballs in the 375 degree oven for about 15-20 minutes. Check towards the end to make sure they are finished cooking with a digital thermometer. They may take more time depending on how big you made them. When they are finished they will be 165 degrees. Skip the next 3 steps.
• After the second side of the meatballs are light brown, maybe about 5 minutes more you should be done cooking. Always remember to test the temperature to make sure they are finished. Chicken should always be cooked to 165 degrees with a meat thermometer.
• Once the meatballs are all completed you will take them out of the pan gently and place them on a plate.
• DO NOT DUMP OIL FROM PAN! This is very important because you'll want all that yummy goodness in the bottom of your pan to create your sauce.
• Now it's time to make the sauce. If you used the skillet method that is recommended you will turn the pan back on medium and throw your minced garlic and butter in the pan. Move it around to collect all the bits and pieces that are still in the pan. Make sure the garlic does not burn or it will change the flavor of the sauce.
• Once the garlic is cooked to your preference you will add the rest of your hot sauce and turn your pan to low. This is where you can change things up a little. If you like it spicy you will want to add more. I suggest starting with a small amount and testing the sauce once they're all mixed. Continue adding spice until you've achieved your spiciness level.
• Once your sauce is perfect you'll add the chicken meatballs back into the frying pan and gently toss them in the buffalo sauce. They are still very delicate so it's important to make sure that you're gentle doing this process.
• After your meatballs are coated fully you can turn off the stove and serve with ranch or blue cheese. ENJOY!!

Tried this recipe?Let us know how it was!