Buffalo Chicken Meatballs (Paleo, Whole30 + Keto)

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Calories: 487kcal
Author: Justin + Erica Winn
These Paleo, Whole30 + Keto buffalo chicken meatballs with ranch sauce come together quickly, are ripe with flavor and will have you coming back for more!
Print Recipe


  • 1 lb ground chicken
  • 1/4 cup nutritional yeast
  • 1/4 cup hot sauce (check ingredients for Whole30 compliance)
  • 2 tbsp mayo
  • 2 green onions, sliced (for topping)

For the ranch sauce (optional):

  • 1.5 tsp dried parsley
  • 1.5 tsp dried chives
  • 1 tsp dill weed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion flakes
  • 1/4 tsp ground pepper
  • 1/3 cup mayo
  • 1/4 cup water


  • Preheat oven to 400° Fahrenheit and line a sheet pan with parchment paper.
  • Place the ground chicken, nutritional yeast, hot sauce, mayo and salt in a bowl. Mix ingredients with your hands until incorporated.
  • Form the chicken mixture into small balls about the size of a heaping tablespoon. You can use a small ice cream scoop if you have one, it makes it easy to form the turkey into balls without everything sticking to your hands. This should yield about 12-15 meatballs.
  • Place in the oven to cook for 20 minutes. To brown them a bit at the end turn your oven to broil and move them up to the top rack to broil for 3-4 minutes. 
  • While the meatballs are baking, make the ranch dressing by combining all dressing ingredients in a small bowl or container and whisking well. Refrigerate and whisk again before using.
  • When the meatballs are finished, remove from oven and sprinkle on green onions. Drizzle with ranch dressing for serving or serve the ranch on the side for dipping (optional). Enjoy.


Calories: 487kcal | Carbohydrates: 7g | Protein: 29g | Fat: 38g | Fiber: 2g