Gluten-Free Buffalo Chicken Meatballs

Prep Time	Cook Time	Total Time
20 min	20 min	40 min

Introduction

These gluten-free Buffalo chicken meatballs pack all the bold, tangy heat of classic wings in a lighter, bite-size package.

They bake up juicy and tender thanks to ground chicken, almond flour, and Parmesan, with just the right kick of spice.

Serve them as a game-day appetizer, party snack, or easy weeknight dinner with your favorite dipping sauce and crunchy veggies.

How to Make Gluten-Free Buffalo Chicken Meatballs

Prep mode (keeps screen active)

Mix the seasoning base

In a large mixing bowl, whisk the egg until blended.
Add the almond flour, Parmesan, parsley, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Stir until everything looks evenly moistened and no big clumps of almond flour remain.
Combine with the ground chicken

Add the ground chicken to the bowl and gently mix with clean hands or a fork.
Stop mixing as soon as the seasonings look evenly distributed to keep the meatballs tender.
If the mixture feels very sticky, chill it in the fridge for 10 minutes before shaping.

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Shape the meatballs

Line a plate or tray with parchment paper for the shaped meatballs.
Scoop about 2 tablespoons of mixture per meatball and roll gently into 1½-inch balls.
Arrange the meatballs in a single layer on the lined plate.
Brown the meatballs in the skillet

Heat the olive oil in a large nonstick skillet over medium heat.
Add meatballs in a single layer without crowding; cook in batches if needed.
Cook for 6 to 8 minutes, turning often, until browned on all sides and cooked through to 165°F.
Make the buffalo sauce

Once the meatballs are cooked, transfer them to a plate and keep the skillet on medium-low heat.
In a small bowl, whisk together the gluten-free hot sauce, melted butter, apple cider vinegar, and garlic powder.
Pour the buffalo sauce into the warm skillet.

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Coat and simmer the meatballs

Return the meatballs to the skillet and gently turn them to coat in the sauce.
Let them simmer in the sauce for 3 to 5 minutes so the flavor soaks into the meatballs.
Serve hot with extra sauce spooned over the top and your favorite gluten-free sides.

Substitutions

Almond flour -> crushed gluten-free pork rinds: Crushed gluten-free pork rinds add a similar binding effect with extra richness and a subtle smoky flavor. They keep the meatballs very low carb and help them brown deeply in the skillet.
Parmesan cheese -> dairy-free parmesan or nutritional yeast: Use a finely grated dairy-free parmesan or nutritional yeast to keep the recipe gluten-free and friendly for dairy-free guests. You will still get savory, cheesy notes that balance the heat of the buffalo sauce.
Unsalted butter -> ghee or vegan butter: Ghee or a good vegan butter both melt smoothly into the hot sauce and keep the texture silky. Ghee adds a rich, nutty flavor, while vegan butter keeps the dish completely dairy-free for mixed crowds.

Tips

Use a light hand when mixing: Overmixing the chicken compacts the meat and gives you dense, rubbery meatballs. Stop as soon as everything looks combined and you no longer see streaks of plain meat.
Chill for neater meatballs: If the mixture feels too soft, a quick chill firms the fat and makes shaping much easier. Ten to fifteen minutes in the fridge is usually enough for cleaner, rounder meatballs.
Control the skillet temperature: Medium heat is usually perfect for browning the meatballs without burning the outside. If the oil smokes or the bits in the pan get too dark, lower the heat before adding sauce.
Finish with something cool and creamy: Buffalo flavor loves a cooling partner, so plan to serve ranch or blue cheese on the side. That contrast makes every bite feel balanced instead of overwhelmingly spicy.
Use a thermometer for perfect doneness: Ground chicken can go from juicy to dry quickly, so a quick temperature check really helps. Pull the meatballs from the skillet as soon as the centers hit 165°F.

Energy	330	kcal
Protein	27	g
Total Fat	22	g
Carbohydrates	5	g
Dietary Fiber	2	g

FAQ

My meatballs fall apart in the skillet. What am I doing wrong?: Make sure you measure the almond flour and Parmesan, since they act as the binder. Mix until the meat just comes together and chill the mixture if it feels loose or sticky. Also use a good nonstick skillet and avoid flipping them constantly during the first few minutes.
How can I keep the meatballs from drying out?: Do not cook past 165°F in the center, or the chicken will dry out. Keep the heat at medium and turn the meatballs often instead of cranking the heat high. Let them finish gently simmering in the buffalo sauce, which adds moisture back into the meat.
Can I bake these instead of cooking them in a skillet?: Yes, you can bake them on a parchment-lined sheet pan at 400°F for about 15 to 18 minutes. Rotate the pan halfway through baking for even browning. Warm the buffalo sauce separately, then toss the baked meatballs in the sauce before serving.
How should I store and reheat leftovers?: Store cooled meatballs with extra sauce in an airtight container in the fridge for up to four days. Reheat gently in a covered skillet over low heat, adding a splash of water if the sauce looks thick. You can also freeze the cooked meatballs without sauce and add fresh sauce after reheating.