Keto Buffalo Chicken Meatballs
Published May 2, 2020 • Updated February 27, 2026
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I started making these because I wanted the flavor of buffalo wings without dealing with bones and skin. Turns out, ground chicken with crushed pork rinds makes a meatball that holds together perfectly and soaks up buffalo sauce like nothing else. The pork rinds replace breadcrumbs and add this subtle crunch to the exterior that you don’t get with almond flour (I tested both).
The base is simple. Ground chicken, an egg, finely chopped celery and onion, a couple tablespoons of ranch dressing, and coconut flour to bind. I mix everything by hand, just enough to combine. Overworking the mixture makes the meatballs dense, so I stop as soon as the ingredients are evenly distributed. Then I roll them to about golf ball size, which gives you the best ratio of crispy outside to juicy inside.
I’ve cooked these three different ways. The air fryer is my favorite: 400 degrees for 6-7 minutes and they come out with a golden crust that has real bite to it. The oven works too (400 degrees, about 15-16 minutes on parchment), though you lose a bit of that exterior crispness. Stovetop in avocado oil gives the best browning but takes more hands-on time. If you like your air fryer for things like air fryer chicken legs, you’ll get great results with these too.
The sauce is just buffalo sauce warmed in a small saucepan. I pour it over right before serving so the meatballs stay crispy underneath. If you love this flavor profile, my buffalo chicken enchiladas use a similar sauce approach.
For game day, I make a double batch and set them out with toothpicks. They disappear fast. I’ve also served them over cauliflower rice for a weeknight dinner, which stretches the recipe further. If you want to round out a meatball spread, my keto skillet meatballs and sesame ginger Asian meatballs make good variety.
These are one of the keto recipes I come back to most. About 1 gram of net carbs per meatball, so you can eat four or five without thinking twice about your macros. The celery and ranch in the mixture give them that classic buffalo wing taste without needing to dip in anything extra (though I still dip in extra ranch, because of course I do).
Tips for the Best Buffalo Chicken Meatballs
I’ve made these enough times to know where things can go wrong. Mix the ingredients gently and just until combined. If you knead the mixture like bread dough, the meatballs turn rubbery. I use my hands instead of a spoon so I can feel when it’s ready.
Size matters here. I aim for golf ball size, which cooks evenly in the air fryer at 400 degrees. Smaller ones dry out. Bigger ones stay raw in the center. Check for an internal temperature of 165°F if you’re unsure. I pull mine at about 6 minutes in the air fryer and cut one open to check the first time I make a new batch.
One thing I learned: warm the keto buffalo sauce separately and pour it on right before serving. If you toss them in sauce too early, that crispy pork rind exterior gets soggy within minutes.
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Ingredients
1 pound ground chicken -
3/4 cup ground pork rinds
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1 egg
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1/4 cup finely chopped onion
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1 celery stalk, finely diced
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2 tablespoons chopped parsley
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2 tablespoons coconut flour
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2 tablespoons ranch dressing
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1 teaspoon salt
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1 teaspoon garlic powder
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1/2 cup buffalo sauce
Step by Step Instructions
Step by Step Instructions
Air fryer instructions
Preheat air fryer to 400 degrees for 3-4 minutes. Air fry at 400 degrees for 6-7 minutes or until the interior of the meatball is cooked through.
Oven instructions
Place meatballs on a parchment lined baking tray and bake in a 400 degree oven for 9-12 minutes or until cooked through.
Stove top instructions
Heat a couple tablespoons of avocado oil in a skillet over medium-high heat. Add meatballs in a single layer in the skillet. Space about 1 inch apart not to overcrowd the skillet, allowing for even browning. Work in batches. Cook meatballs on all sides until browned on the outside and cooked through in the interior.
Add sauce to saucepan
To make the sauce, add the buffalo sauce to a small saucepan and heat over medium heat until hot. Pour over meatballs when ready to serve.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
I've made these with ground turkey and they turn out great. The texture is almost identical, maybe slightly firmer. I use the same measurements for everything else. The buffalo sauce covers any subtle flavor difference, so my family didn't even notice the swap.
What can I use instead of pork rinds?
I've tested almond flour at the same 2 tablespoon measurement and it holds together fine. The meatballs are a little softer without the pork rind crunch, but the flavor is still there. Crushed cheese crisps work too if you want to keep that crispy texture. I wouldn't skip the binder entirely though, or they fall apart.
What internal temperature should the meatballs reach?
I check for 165°F with an instant-read thermometer. Ground chicken needs to hit that number for food safety. When I'm air frying at 400 degrees, mine usually get there in 6-7 minutes. I always cut one open from the first batch just to double-check.
Can I make these in a crockpot?
I've done this when I want them saucy for a party. I brown the meatballs first in a skillet (just the outside, about 2 minutes per side), then transfer them to the crockpot with the buffalo sauce poured over. Cook on low for 2-3 hours. They won't have the crispy exterior, but the inside stays incredibly tender and the sauce soaks in.
Are these good for meal prep?
These are one of my go-to meal prep recipes. I make a double batch on Sundays and store them in an airtight container in the fridge for up to 5 days. I keep the sauce separate until I'm ready to eat. They reheat well in the air fryer (3-4 minutes at 350) or microwave. I've served them over cauliflower rice, on salads, and just by themselves with ranch for dipping.
Can I serve these as an appetizer?
This is actually how I serve them most often. I stick a toothpick in each one and set them out with a small bowl of ranch. They're perfect alongside other low carb appetizers like keto mozzarella sticks or air fryer steak bites. I usually double the recipe for parties because they go fast.
How should I store and freeze leftover meatballs?
I store leftovers in the fridge for up to 5 days in an airtight container (sauce separate). For freezing, I lay the cooked meatballs in a single layer on a sheet pan, freeze for an hour, then transfer to a zip-top bag. They keep for about 3 months. I thaw overnight in the fridge and reheat in the air fryer. They're a great protein to have on hand for quick keto dinners like chicken casserole or just on their own.
How do I make these spicier?
I add a half teaspoon of cayenne pepper directly into the meatball mixture and use a hotter buffalo sauce (Frank's RedHot is my baseline, but I'll grab the extra hot version when I want more kick). Red pepper flakes on top after saucing works too. My husband likes his with a drizzle of sriracha on top, which I think is overkill, but he's happy.
These chicken meatballs are a fun play on buffalo wings! They contain all the components of chicken wings – chicken, celery, 
You can cook meatballs in the air fryer. Chicken meatballs are a little sticky, so make sure you use the sear pan attachment, that fits your model, to cook these rather than the basket. Otherwise, the meatballs might get stuck on the basket.
The air fryer I use is by 
Most ranch dressings are low carb. Just make sure you look at the bottle to see how many carbohydrates are listed on the label. Look for the one with the lowest carb count and no additional sugars.
You have an option of using premade bottled ranch dressing in the recipe or you can use powdered ranch packets.
If you are trying to stay strict, clean keto, I recommend using 
My daughter grabbed one out of the air fryer before the sauce was on and asked if we could just eat them plain. That told me everything about how the pork rinds and ranch are working in the base. Would push the buffalo sauce heavier next time, but these earn the four stars.
Ha, the plain meatball test. That's the pork rinds, they add more than just binding. For heavier buffalo, I just double the sauce when tossing and keep some warm on the side. Stays saucy instead of absorbing in.
Made these last weekend and they tasted great, but the forming step was rough. Way stickier than I expected, and I kept losing meatballs to crumbling right in the air fryer. Wetting my hands helped some, still lost a few though. I've made beef meatballs forever and they hold no problem, so maybe ground chicken is just different, or maybe I overmixed. Should I chill the mixture before rolling, or is there a trick to keeping them together?
Yes, chill it first. 20 minutes in the fridge before rolling and they are a lot easier to handle. Ground chicken just runs wetter than beef, that is not a mistake you made.
Used almond flour instead of coconut (ran out) and they held together just as well. More neutral flavor if coconut isn't your thing. Next time more hot sauce.
More hot sauce every time. I mix cayenne right into the ground chicken before rolling so the heat's baked in, not just sitting on top of the sauce.
Buffalo chicken was my whole thing before keto and I'd made peace with losing it. These are not the compromise I expected. The celery in the meatballs sounds wrong but it works, and the air fryer keeps everything together without drying it out. That creamy buffalo sauce on top is what I keep thinking about. I feel like I got something back.
Swapped the coconut flour for almond flour (same amount) and they held together fine. Anyone try baking these instead of air frying?
Good to know the almond flour swap worked! I've baked these at 400°F for about 15-16 minutes. They don't get quite as crispy on the outside, but the texture inside is the same.
Hello and thank you for a really cool recipe!
Quick question - have you tried baking these chicken meatballs as opposed to frying them in avocado oil? If so, what temperature and time do you recommend?
Thank you,
Scott
Bake them at 400 degrees for 12-15 minutes