These easy healthy Low Carb Buffalo Chicken Meatballs have hidden veggies for an easy, family-friendly dinner that will be a crowd pleaser!
PIN Low Carb Buffalo Chicken Meatballs
I Love Cauliflower!
Oh delicious cauliflower, how do I love thee? Let me count thy ways:
- Cauliflower Bakes are the new AND IMPROVED mashed potatoes.
- Cauliflower rice is tasty and loaded with veggie goodness.
- And now I can even turn it cauliflower Alfredo sauce!
You guys. It’s pure love in vegetal form.
Yes, like the Greek Yogurt Dip from recently, we are eating cauliflower turned into something that you wouldn’t really expect it turned into with these easy healthy buffalo chicken meatballs.
Yes! 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 and actually asked me to make these low carb buffalo chicken meatballs for him for his lunch!
Cauliflower Alfredo Ingredients
The best part about making cauliflower into alfredo sauce is that you only needed the simplest of ingredients!
- Vegetable Broth
- Olive oil
Pretty much pantry essential ingredients that you probably have RIGHT NOW. You are going to want to make this sauce and put it over everything forever and ever the end. But, for today? We’re going meatballs!
Because, really, is there a better dinner weeknight option? Whether it’s orange whole30 turkey paleo meatballs, whole30 sweet and sour paleo meatballs or gluten free whole30 paleo turkey meatballs, I don’t discriminate! I’m even down for some Asian goodness with Asian turkey meatballs!
How to Make Low Carb Buffalo Chicken Meatballs
In a large bowl, mix the ground chicken, cheese, green onion, salt, garlic, oatmeal, ranch seasoning, pepper and egg white until mixed. Use your hands to make it easier!
Roll the mixture into 1 ½ Tbsp sized balls. Use a cookie scoop to make this easier! Then place them onto a parchment lined baking sheet
Bake in a 400-degree oven for 10-15 minutes, until they are no longer pink inside and an instant read thermometer inserted in the center reads 165 degrees F.
Serve tossed in the cauliflower alfredo and drizzled with buffalo sauce.
Alternate serving suggestions
Cauliflower rice – If you want to keep things lower carb and packed with veggies, but don’t love zoodles, cauliflower is for you. Check out how to cook cauliflower rice to get ideas!
Regular pasta – If you want the FULL experience, serve everything over “regular” pasta. I always recommend chickpea pasta like Banza 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!
How to Freeze Meatballs
If you want to freeze these meatballs for later:
- Let the meatballs cool completely
- Place them on a parchment paper lined cookie sheet and freeze until firm, about 2-3hours.
- Place them in an air-tight container, write “buffalo meatballs” on the front and freeze for 3-6 months.
Warning: the cauliflower alfredo sauce does NOT freeze as well though!
A Note on Ranch Seasoning
I love making my own seasoning mix (using this recipe) because it’s super easy! I leave out the buttermilk powder. BUT, you could totally use pre-bought ranch dressing mix powder too!
Other Buffalo Chicken Recipes
Low Carb Buffalo Chicken Meatballs with Cauliflower Alfredo Sauce
For the zoodles
- 8 Large Zucchinis
For the cauliflower alfredo
- 3 Cups Water
- 3 Cups Vegetable broth
- 5 Cups Cauliflower cut into bite sized pieces
- 1 Tbsp Olive oil
- 1 1/2 Tbsp Garlic minced
- 1/2 Cup Onion roughly chopped
- 1/2 tsp Salt
- 2 Tbsp 2% Milk
For the meatballs
- 1 Lb Extra Lean Ground chicken
- 1/2 Cup Mozzarella cheese grated
- 1/4 Cup + 2 Tbsp Rolled old fashioned oatmeal, gluten free if needed
- 1/4 Cup Green onion diced + additional for garnish
- 1 1/2 tsp Garlic minced
- 1 Tbsp Ranch seasoning (I use this one)
- 1 tsp Salt
- Pinch of pepper
- 1 Large egg white
- Buffalo chicken sauce
- Preheat your oven to 400 degrees and spray a baking sheetwith cooking spray. Set aside,
- Use a 5 or 7 mm julienne blade on amandolin and slice 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 in the cauliflower and cover. Boil until the cauliflower are tender, about 6-7 minutes. Remove from heat and cover to keep warm. Do not drain!
- In a large bowl, mix together the ground chicken, cheese, 1/4 cup green onion, 1 tsp salt, 1 1/2 tsp garlic, oatmeal, Ranch powder, pepper and egg white. Stir until evenly mixed.
- Roll the meat into balls (I like using a small 1 1/2 Tbsp cookie scoop) and place onto the prepared baking sheet. Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.
- Heat the 1 Tbsp of Olive olive in a medium pan and cook the garlic and onion until lightly golden brown. Add the cooked garlic and onion into a large food processor or blender.
- Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk. Blend and then add in 3-4 more Tablespoons of the cooking liquid until the sauce reaches desired consistency.
- Squeeze out the excess water from the zucchini noodles and divide between plates. Top with cauliflower sauce, meatballs and drizzle with buffalo sauce and extra green onions, if desired.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 4 POINTS+: 10. OLD POINTS:8
(per 1/4 of the recipe)
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