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Low Carb Buffalo Chicken Meatballs with Cauliflower Alfredo Sauce

These easy healthy Low Carb Buffalo Chicken Meatballs have hidden veggies for an easy, family-friendly dinner that will be a crowd pleaser!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 378kcal
Author Taylor


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 Tbsp Olive oil
  • 1 1/2 Tbsp Garlic minced
  • 1/2 Cup Onion roughly chopped
  • 1/2 tsp Salt
  • Pepper
  • 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.


*You can also use a spiralizer to make the noodles! I LOVE THIS ONE!


Serving: 1serving | Calories: 378kcal | Carbohydrates: 28.3g | Protein: 30.4g | Fat: 18g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.3g | Cholesterol: 92.9mg | Sodium: 1799.4mg | Potassium: 1315.8mg | Fiber: 8.8g | Sugar: 10.8g | Vitamin A: 4515IU | Vitamin C: 102.5mg | Calcium: 175mg | Iron: 2.4mg