One of my all time favorite protein choices is buffalo chicken, I could eat it at every meal and not get sick of it. In the journey of tracking macros and having such great success with knowing the serving sizes of each one that I put into my body, I discovered that if I made turkey meat balls in pre-measured 1oz servings, it made quick day to day meal prep easy. So I went on a search to find a way to have my buffalo style flavor combined with my easy meat ball measuring and I came across this little gem!!! Now every Sunday I make several dozen to get me, my husband, and my daughter through the week of lunches and quick dinners.


Whole30 Baked Buffalo Chicken Meatballs

One pot, 30-minute, Whole30 compliant meal of dreams. These Whole30 baked buffalo chicken meatballs are an easy, family-friendly meal on rotation.

1 pound ground chicken
3 green onions, chopped
¼ cup Frank’s Red Hot sauce
1 egg
2 tablespoons paleo mayonnaise
½ teaspoon salt
¼ cup + 2 tablespoons almond flour

Preheat oven to 400 degrees
Mix the ground chicken, green onions, hot sauce, egg, mayonnaise, salt, and almond flour into a large bowl
Using a cookie scoop or small spoon, dish out the ground chicken mixture and mold into balls (this will be easiest with a cookie scoop)
Place the meatballs on a parchment-lined baking sheet or cast iron skillet
Bake for 20 minutes then drizzle with more hot sauce, and add additional green onions and blue cheese if desired

orginal recipe from