These easy, healthy Low-Carb Buffalo Chicken Meatballs feature hidden veggies for an easy, family-friendly dinner!
Oh, delicious cauliflower, how do I love thee? I bake them, rice them, turn them into tater tot casseroles and hummus—there’s really no wrong way to enjoy this cruciferous veggie. Heck, I’ve even made my own cauliflower Alfredo sauce!
You guys. It’s pure love in vegetal form.
And guess what the key ingredient is to my low-carb Buffalo chicken meatballs? Yep, cauliflower. More specifically, a cauliflower Alfredo sauce.
Cauliflower Alfredo is probably one of the most amazing things that cauliflower can do. It’s creamy, smooth, rich, and actually tastes like Alfredo. Even my veggie-hating husband said so! Also, the sauce is pretty much made with pantry essential ingredients you already have. Trust me, you are going to want to make this sauce and put it over everything forever and ever.
But let’s not forget about the meatballs. What makes them Buffalo, you might ask? Well, the Buffalo chicken sauce, obviously. I usually just buy it, but feel free to make your own Buffalo Sauce. The meatballs themselves are made with a mixture of spices, ranch seasoning, cheeses, and oatmeal for binding. And to round out the flavors, I throw in some green onions—they add a nice sharpness.
There’s just one more part to this recipe I need to mention—the zoodles! Made from spiraled zucchini, zoodles are such a fun way to add more veggies to this complete meal. They’re easy to make and do a decent job soaking up the sauce.
Okay, so this recipe has a lot of ingredients, but it’s not laborious. A decent portion of the time slot is letting the zoodles drain for 20 to 30 minutes. Despite all the steps and ingredients, it’s still super easy to make. Your family is going to love it!
Mild or spicy?
This recipe features layers of flavors, from the creamy Alfredo base to the spicy Buffalo sauce. And if you’re new to this condiment, you should know that there’s no one-size-fits-all. Maybe you (or the kids) aren’t looking for heat—there are milder Buffalo sauces available. Actually, I’ve even used just regular old BBQ Sauce. However, I’d recommend choosing BBQ sauce that’s more tangy than sweet.
On the other hand, maybe you want more heat. Of course, there are extra-hot Buffalo sauces available. But what if you’re the only family member who likes intense heat? Set aside some sauce for yourself and whisk in a dash of cayenne pepper and chili flakes. That way, everyone is happy!
How do I store leftovers?
While the zoodles are best enjoyed fresh, you can definitely store leftover sauce and meatballs in the fridge for up to 4 days. However, I’d store them both in separate containers. If the meatballs sit in the sauce too long, they might get mushy after reheating.
The meatballs freeze really well! After letting them cool completely, place the meatballs on a parchment paper-lined cookie sheet. Freeze until firm, about 2-3 hours. Store the meatballs in a freezer-safe container, and freeze for 3-6 months.
Serving suggestions
To keep these Buffalo chicken meatballs keto-friendly, I served them over zucchini noodles made with my spiralizer. But, if zucchini noodles aren’t your thing, you have options!
Cauliflower Rice: If you want to keep things lower carb and packed with veggies but don’t love zoodles, cauliflower is for you.
Homemade Pasta: For the ultimate experience, consider serving everything over homemade pasta. That said, you could also use chickpea pasta for the extra fiber and protein.
Sweet Potato Noodles: Spiralize up some sweet potatoes and serve them with this Buffalo chicken meatballs recipe. The natural sweetness of the potatoes pairs SO well with the spiciness of the Buffalo sauce!
Ingredients
For The Zoodles:
- 8 large zucchinis
- Salt
For The Cauliflower Alfredo:
- 3 cups water
- 3 cups vegetable broth
- 5 cups cauliflower cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 1/2 tablespoons garlic minced
- 1/2 cup onion roughly chopped
- 1/2 teaspoon salt
- Pepper
- 2 tablespoons 2% milk
For The Meatballs:
- 1 pound extra-lean ground chicken
- 1/2 cup mozzarella cheese grated
- 1/4 cup green onion diced plus additional, for garnish
- 1 teaspoon salt
- 1 1/2 teaspoons garlic minced
- 1/4 cup + 2 tablespoons rolled old-fashioned oatmeal gluten-free, if needed
- 1 tablespoon ranch seasoning
- Pinch of pepper
- 1 large egg white
- Buffalo chicken sauce
Instructions
- Preheat your oven to 400°F and spray a baking sheet with cooking spray. Set aside.
- Use a 5- or 7-mm julienne blade on a mandolin and slice the zucchini lengthwise to make long noodles.
- Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.
- Combine the water and vegetable broth in a large pot and bring to a boil. Once boiling, add the cauliflower and cover. Boil until the cauliflower is tender, about 6-7 minutes. Remove from heat and cover to keep warm. Do not drain.
- To make the meatballs, in a large bowl, mix together the ground chicken, cheese, 1/4 cup green onion, 1 teaspoon of salt, 1 1/2 teaspoons of garlic, oatmeal, ranch seasoning, pepper, and egg white. Stir until evenly mixed.
- Roll the chicken into balls (I use a 1 1/2 tablespoon cookie scoop) and place onto the prepared baking sheet. Bake in the oven for 10-15 minutes, depending on the size of your meatballs.
- To make the Alfredo sauce, heat 1 tablespoon of olive oil in a medium pan and cook the 1 1/2 tablespoons of garlic and 1/2 cup of onion until lightly golden brown. Add the cooked garlic and onion to a large food processor or blender.
- Using a slotted spoon, transfer the cauliflower into the blender and add in the salt, a pinch of pepper, and milk. Blend and add in 3-4 more tablespoons of the cooking liquid until the sauce reaches the desired consistency.
- Squeeze out the excess water from the zucchini noodles and divide them between plates. Top with the Alfredo sauce and meatballs, then drizzle with Buffalo sauce and extra green onions, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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