Gluten-Free Buffalo Chicken Meatballs
29 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet
Recipe by Eunice
Introduction
These gluten-free Buffalo chicken meatballs are tender, juicy, and unapologetically bold, with almond flour and Parmesan for moisture and smoked paprika and garlic to back up the heat.
Think Buffalo wings without the mess: perfect for game day, parties, or meal prep, and no bland bites on my watch.
Ingredients (4 servings)
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Ingredients for the Meatballs:
- 1.5 lb ground chicken ground chicken 24 oz
- 1 large egg large egg 1 ct
- ½ cup almond flour almond flour 0.12 lb
- ½ cup Parmesan cheese, finely grated Parmesan cheese 1.43 oz
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
- 1½ tsp garlic powder garlic powder 0.15 oz
- 1 tsp onion powder onion powder 0.08 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
- 1 Tbsp olive oil olive oil
Ingredients for the Buffalo Sauce:
- ¾ cup gluten-free hot sauce gluten-free hot sauce 6 fl oz
- 3 Tbsp unsalted butter, melted unsalted butter 1.5 oz
- 1½ Tbsp apple cider vinegar apple cider vinegar 0.75 fl oz
- 1½ tsp garlic powder garlic powder 0.15 oz
How to Make Gluten-Free Buffalo Chicken Meatballs
-
Set up and mix the meatball base
In a large bowl combine ground chicken, egg, almond flour, Parmesan, parsley, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Mix with a fork or your hand just until combined to avoid a dense texture.
-
Rest the mixture
Let the mixture sit in the bowl for 10 minutes so the almond flour hydrates and the mix firms up.
-
Portion and shape
Lightly oil your hands or a scoop and portion into 1.5 inch balls, placing them on a plate or sheet pan.
Do not pack them tight or they will eat like rubber.
-
Preheat the skillet
Heat a 12 inch skillet over medium high heat and add the olive oil.
The oil should shimmer before the meatballs touch the pan for a proper sear.
-
Sear the meatballs
Add meatballs in a single layer with space between them and do not crowd the pan.
Sear until deeply golden on the first side, about 3 to 4 minutes, then roll and brown the other sides for another 3 to 4 minutes.
Lower heat to medium if browning too fast and cook until the centers hit 165 F.
-
Stir together the buffalo sauce
In a bowl whisk hot sauce, melted butter, apple cider vinegar, and garlic powder until smooth.
Taste and adjust salt only if your hot sauce is low sodium.
-
Glaze and finish in the skillet
Reduce the skillet heat to medium low and pour the sauce around the meatballs, scraping up the browned bits with a spatula.
Toss gently and simmer 1 to 2 minutes until the sauce clings and looks glossy.
-
Serve with something crisp
Shower with extra parsley and serve hot with celery sticks and your favorite gluten free ranch or blue cheese.
Substitutions
- Almond flour replaced with crushed gluten free pork rinds
- Pork rinds keep it gluten free, add a savory punch, and make the meatballs extra tender without tasting nutty.
- Parmesan replaced with nutritional yeast
- Nutritional yeast keeps the recipe dairy free if needed, delivers a cheesy vibe, and keeps the texture light and moist.
- Butter replaced with ghee or olive oil
- Ghee gives buttery richness with less lactose risk while olive oil brings a clean heat and a lighter, tangy buffalo sauce.
Tips
- Season like you mean it
- Ground chicken is mild so the salt, paprika, garlic, and Parmesan are not optional if you want real flavor.
- Keep it gentle
- Overmixing compacts proteins and gives you bouncy meatballs, so stop mixing as soon as everything looks evenly combined.
- Control the pan heat
- Medium high gives color fast, then drop to medium to finish cooking so the exterior does not burn before the center cooks.
- Use the fond for free flavor
- Scrape those browned bits when the sauce hits the pan because that is concentrated chicken flavor you would be foolish to waste.
- Thermometer is non negotiable
- Pull them at 165 F for juicy meatballs every time instead of guessing and drying them out.
- Batch smart
- If your skillet is smaller, sear in two rounds and keep the first batch on a plate while you brown the second so they do not steam.
Nutrition Facts *
| Energy | 712 | kcal |
|---|---|---|
| Protein | 57 | g |
| Total Fat | 45 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My meatballs are falling apart, what went wrong?
- You likely skipped the 10 minute rest or used a very wet grind, so chill the mixture briefly and do not overwork it, then brown without nudging until a crust forms.
- How do I keep them from drying out?
- Do not overcook past 165 F, keep the heat moderate after searing, and finish in the sauce for a minute so they stay juicy.
- Can I make them nut free and still gluten free?
- Yes, swap the almond flour for crushed gluten free crackers, gluten free panko, or finely crushed pork rinds at the same volume.
- My sauce is too thin, how do I fix it?
- Simmer it in the skillet 1 to 2 minutes to reduce or whisk in a small cold pat of butter off heat to help it emulsify and cling.
- Too spicy for me, any way to tone it down?
- Cut the hot sauce with 1 to 2 tablespoons of honey or add an extra tablespoon of butter and a splash of cream if dairy is fine.
- Can I cook these another way if I do not want to pan fry?
- Yes, bake on a lightly oiled sheet at 425 F for 12 to 15 minutes, then toss in the warmed buffalo sauce in a skillet for that glossy finish.
Serving Suggestions
These meatballs love a crunchy slaw with celery, carrots, and a squeeze of lemon, or go bold and tuck them into lettuce cups with a drizzle of ranch.
If you want a little extra drama, sprinkle crumbled blue cheese on top and hit with a quick shower of chives for a creamy, salty finish that plays nice with the heat.
More pairings:
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