Slow cooker buffalo chicken meatballs [Keto | Gluten Free]
Grab your crockpot and make these healthy buffalo chicken meatballs! With only 3 net carbs, this easy recipe fits well into a low carb diet and makes a great appetizer or tailgate snack.
Servings: 6
Calories: 188kcal
Equipment
- Slow Cooker
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ¼ cup tapioca flour
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 green onions thinly sliced
- ½ teaspoon fine grain sea salt
- ⅛ teaspoon ground black pepper
For the sauce:
- 3/4 cup hot suace sauce I used Frank’s Red Hot
- ¼ cup melted ghee
- Paleo ranch 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.
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