Simple Buffalo Chicken Meatballs

Simple Buffalo Chicken Meatballs


This is a pretty simple recipe and one that’s packed with flavor. I don’t use an egg with this recipe as ground chicken has a lot of moisture and since it’s a small meatball, the parmesan binds it perfectly well.


16oz Ground Chicken

4 tablespoons Parmesan Cheese

24 Mozzarella Pearls (EDIT: as u/pewpass points out, subbing bleu cheese might be more to your liking. It’s not for me, so that’s why I go mozzarella, but if you are inclined, it will likely make a big difference)

Buffalo Sauce of your choice


  1. Mix the ground chicken and parmesan together in a bowl.

  2. Roll out 12 equal sized meatballs.

  3. Take two mozzarella pearls and fold them inside the meatball

  4. spray a standard muffin tin and place one meatball in each holder

  5. Apply your desired amount of buffalo sauce in each meatball

  6. bake for 20 min at 425f



I simply use a spiralizer on a raw zucchini and make the noodles. I make about 300g and split into two servings. I then top with 2 tablespoons of Italian dressing per serving. Super simple and it’s the perfect complement to these meatballs.


This makes two servings of six meatballs each. Your macros will vary widely based on your buffalo sauce. I happen to make my own sauce and it’s much higher in fat. I don’t like the soybean oil that’s in most commercial sauces. Franks Red Hot sauce is made with vinegar, even though their buffalo sauce is made with soybean oil. So I simply mix 1 cup of hot sauce with 1/2 cup of butter and two tablespoons of cayenne pepper. I used about 1/3 of that sauce on the total recipe, so about 1/6 per serving. So a decent amount of butter.

Carlories: 681

Fat: 52g

Protein: 55g

Carbs: 1g

Fiber: 0g

Net Carbs: 1g


These are macros for the meatballs and the Zoodles

Carlories: 751 Fat: 56g Protein: 57g Carbs: 7g Fiber: 2g Net Carbs: 5g

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