Whole30 Slow Cooker Buffalo Chicken Meatballs
These Whole30 Slow Cooker Buffalo Chicken Meatballs are the perfect appetizer to serve on game day! Or turn them into a bowl for dinner with some veggies and ranch! Either way – these are sure to be a crowd pleaser. Gluten free, dairy free, Paleo, Keto!
Buffalo anything is my go-to when it comes to game day appetizers, but these meatballs might just be my new favorite! They are so incredibly easy to make and will be a total crowd-pleaser. I’ve included a couple different options for cooking – slow cooker and baking! Whatever makes more sense for you will work.
What You Need to Make These Whole30 Slow Cooker Buffalo Chicken Meatballs
- Ground chicken – you can also use ground turkey!
- Almond flour – you can also sub coconut flour
- Egg
- Garlic powder
- Onion powder
- Dried parsley
- Ghee or vegan butter (I liked Miyoko’s vegan butter and it worked out great)
- Frank’s red hot or hot sauce of choice
You can also use store-bought buffalo sauce. Some of my favorite Whole30 compliant brands are Tessemae’s, The New Primal, and Primal Kitchen.
I love serving these with homemade “dump ranch” dressing or Tessemae’s ranch!
This is the slow cooker I have, and we love it!
How to Make These Whole30 Slow Cooker Buffalo Chicken Meatballs
Can I Bake These Meatballs Instead?
Yes! If you don’t want to use the slow cooker, you can just bake them for 20 minutes total, and then toss with the buffalo sauce.
You can serve these alongside carrots, celery, and your favorite dipping sauce. Or, serve in a bowl with some cauliflower rice, avocado, and other veggies to make it a complete meal!
If you try these meatballs, make sure to tag me on Instagram @maryswholelife so I can see your creations!
Looking for some other Whole30 appetizer ideas? Check these out:
Whole30 + Keto Ultimate Dry Rub Baked Wings
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Whole30 Slow Cooker Buffalo Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 1/2 cup almond flour, can also sub 2.5 tbsp coconut flour for nut free
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp sea salt
Buffalo Sauce*
- 1/2 cup ghee or vegan butter, I used Miyoko's brand vegan butter and it was delicious
- 1/2 cup Frank's Red hot
Equipment
- Slow Cooker
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Mix all of the meatball ingredients together in a bowl using a spoon or clean hands. Form the mixture into 16 balls, about 1 1/4 inch wide.
- Place them on the baking sheet (if you have a rack to place on top of the pan, great - but if not, it will still work!). Bake for 10 minutes.
- Transfer the meatballs to the slow cooker.
- Mix up your buffalo sauce and pour it over the meatballs.
- Cook on low heat for 2 hours.* Serve with your favorite ranch dressing and enjoy!
6 Comments on “Whole30 Slow Cooker Buffalo Chicken Meatballs”
These were way to make and delicious. The almond flour gave them a great texture.
Oops meant to say “easy to make”
Thank you Lauren!!
Delicious! The entire family enjoyed it and they were quick and easy to make.
This was a huge hit with my family. I doubled the recipe and baked them for about 25 minutes on 400. Then I took the sauce which I heated on the stove and brushed It onto the meatballs immediately. I’ll definitely be making these again. Thank you so much!
Hi Mary! If you bake, what is the temperature? Have you tried airfrying or instant pot?