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!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 2 10

Total Time 2 15

Servings meatballs

Calories 114kcal

Author Mary Smith

Equipment

Slow Cooker

Ingredients

1 lb ground chicken
½ cup almond flour can also sub 2.5 tbsp coconut flour for nut free
1 egg
½ tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
½ tsp sea salt

Buffalo Sauce*

½ cup ghee or vegan butter I used Miyoko's brand vegan butter and it was delicious
½ cup Frank's Red hot

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!

Notes

*You can also use store-bought buffalo sauce of choice. Some of my favorite Whole30 compliant brands are Tessemae's, The New Primal, and Primal Kitchen.

*You can also just bake these instead of using the slow cooker. Simply bake for a total of 20 minutes, then toss the meatballs in the buffalo sauce and serve.

Nutrition