Low-Fat Buffalo Chicken Meatballs

Low Fat Buffalo Chicken Meatballs

These buffalo chicken meatballs are the kind of meal prep protein I love because they are easy, flavorful, and not boring. They have the buffalo wing flavor without needing a ton of butter, oil, or heavy cheese, and the Greek yogurt helps keep them juicy while the almond flour helps bind everything together.

They’re perfect for lunches, snack plates, salads, wraps, or dinner bowls with roasted veggies, potatoes, rice, or a Greek yogurt ranch/blue cheese dip.

Macros Per Serving

Makes 20 meatballs 

Serving size: 5 meatballs

Approx per serving:

Calories: 200 

Protein: 26g 

Carbs: 5g 

Fat: 9g 

Fiber: 1g

Macros may vary slightly depending on the ground chicken, reduced-fat cheese, almond flour, and buffalo sauce used.

Serving Size

Each serving is 5 meatballs.

Approx serving size:

5 meatballs or about 115–130g cooked meatballs per serving

For the most accurate serving size, weigh the full cooked batch and divide by 4.

Ingredients

□ 1 lb ground chicken 

□ 1 egg white 

□ 1/4 cup low-fat Greek yogurt 

□ 3 tbsp almond flour 

□ 2 tbsp buffalo sauce 

□ 1/4 cup reduced-fat shredded cheese 

□ 1 tbsp ranch seasoning 

□ Black pepper 

□ 1/4 red onion, finely diced 

□ Extra buffalo sauce for brushing on top

Directions

1. Preheat oven to 425° and line a baking sheet with parchment paper or spray well with cooking spray.

2. In a large bowl, add the ground chicken, egg white, Greek yogurt, almond flour, buffalo sauce, reduced-fat cheese, ranch seasoning, black pepper, and diced red onion.

3. Mix gently until everything is combined. Try not to overmix or the meatballs can get tough.

4. Roll into 20 small meatballs and place them on the prepared baking sheet. I used a 2 inch cookie scoop. 

5. Bake for 15–18 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°. Happens QUICK!!

6. Brush the tops with extra buffalo sauce after baking.

7. Let them sit for 5 minutes before serving or storing.

Meal Prep Tip

The mixture will be softer and stickier than traditional meatballs because ground chicken is lean and we’re keeping these lower fat. Wet your hands before rolling, or spray your hands lightly with cooking spray, and they’ll be much easier to shape.

These are great with a Greek yogurt blue cheese dip (combine ¼ cup greek yogurt, 1 tbsp blue cheese and some lemon juice + salt and pepper), over a salad, in a wrap, or with roasted potatoes and veggies for an easy high-protein meal.