Slow Cooker Buffalo Chicken Meatballs
Easy buffalo chicken meatballs whipped up in the slow cooker and smothered in a spicy buffalo sauce! It's a recipe worthy of any weeknight dinner or appetizer spread for game day.
Servings: 6 servings
Equipment
- Slow Cooker
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ¼ cup tapioca flour (or breadcrumbs)
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 green onions thinly sliced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the sauce:
- 3/4 cup hot suace sauce (we like Frank’s Red Hot or Primal Kitchen)
- ¼ cup butter, vegan butter or ghee melted
- Ranch, blue cheese, celery sticks, or carrot sticks for serving
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper, foil or a silicone baking mat and set aside.
- In a large bowl, combine ground chicken, tapioca flour, egg, garlic powder, onion powder, green onions, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Using a spoon or your hands, roll the meatball mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Mixture will be sticky. Add a little tapioca flour to your hands to help keep from sticking.
- Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
- While the meatballs are browning, make the sauce. Whisk the melted ghee and hot sauce together in a small bowl.
- Place meatballs into a slow cooker. Add prepared buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
- Serve immediately with paleo ranch and celery.
Notes
Air fryer: shape the meatballs and air fry them at 380°F for 10-12 minutes. Whisk together the sauce in a separate bowl while they cook. Toss the cooked meatballs in the sauce right away and serve warm.
Nutrition
Serving: 1g | Calories: 188kcal | Carbohydrates: 3.4g | Protein: 1g | Fat: 11.2g | Saturated Fat: 5.3g | Cholesterol: 90mg | Sodium: 922mg | Fiber: 0.1g | Sugar: 0.2g