Anyone that knows me knows that I love me some chicken wings. They’re kind of my thing.
So with this new eating lifestyle, I was wondering how I could get my wing fix without compromising too many carbs. Luckily, buffalo sauce has like, 2 carbs per tablespoon and chicken is Keto as hell! So, we enjoyed these meatballs last night.
So disclaimer: because these are keto, there isn’t really a binding element (like breadcrumbs), so these end of more patty-ish than ball-ish. Either way, they taste awesome. You also could chill the formed balls in the fridge for 10 minutes or so to help firm ’em up a bit.
- 1 lb ground chicken
- 1 cup of prefered Buffalo sauce (I used Ingles store brand–just make sure to check labels for carbs if you’re trying to make it keto)
- 3/4 cup Parmesan cheese (grated)
- 2 green onions, chopped
- 1 1/2 tsp kosher salt
- 1/2 tsp celery salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp black pepper
Make sure to pre-heat your oven to 450 degrees. Get a nice sheet pan and line in with parchment paper, or grease it up. As your oven pre-heats, mix all ingredients in a bowl. Now get kinda dirty–make those balls! The bigger they are the longer they’ll have to cook, so try to make them smaller if you’re real hungry like I was last night.
Line the meatballs up nicely on the parchment paper, at least 1 inch apart. Stick those bad boys in the oven and bake them for 15-17 minutes. When you take them out, they may crumble if you try to remove them quickly from the parchment paper, so let them sit for a couple of minutes. From there, be creative! These bad boys would be great in a lettuce wrap, but I used them to top a spinach salad with ranch and shredded cheese.
I also made some green beans that were not super awesome or flavorful (I have no idea what happened), so don’t worry about those.
Both Craig & I were totally satisfied with the meal and just barely missed potatoes 😉 . Have you ever made buffalo chicken meatballs? What did you do differently? Let me know!