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!
Servings: 16 meatballs
Equipment
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 ¼ 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
Serving: 1meatball | Calories: 114kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 324mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg