Buffalo Chicken Meatballs are one of my favorite ground chicken recipes! Juicy, flavorful meatballs smothered in a delicious creamy Alfredo sauce without flour. Ready in 30 minutes!
Buffalo Chicken Meatballs
I should admit that these spicy chicken meatballs are our family all-time favorite. They are a great way to enjoy the flavor of buffalo wings. And the homemade alfredo sauce brings them on the next level. You will love the sauce on these meatballs!
Plus, the fact that they come together in 30 minutes makes them a quick delicious dinner. Trust me, nothing can beat perfectly seared meatballs smothered in a creamy garlic alfredo sauce. The sauce is thick, cheesy and so rich! It is made without flour and is keto-friendly. Love meatball recipes? Try out Ground Chicken Meatballs or Ground Chicken Meatball Soup. They are a reader favorite!
How to make buffalo chicken meatballs
You will need ground chicken, bread crumbs, onion, scallions, dill leaves, egg, garlic, ranch seasoning, paprika and Franks hot sauce. To make keto buffalo chicken meatballs, substitute bread crumbs with grated parmesan cheese.
Mix all the ingredients in a large bowl just until combined. Then, shape meatballs using a meat baller or with your hands. Finely, pan sear them for 10 minutes, about 4-5 minutes per side until golden brown.
Alfredo sauce with heavy cream
Alfredo sauce is one of the easiest sauces yet it is very versatile and delicious. It takes about 5 minutes to whip up a batch for the dinner. The recipe will provide about 2 cups of the sauce. But you can double it if needed. The recipe also calls for heavy cream as it helps to thicken the sauce together with parmesan. However, you can make it even with milk. The downside is a runny sauce and you will have to add some flour or egg yolk to thicken it.
This sauce is very versatile and pairs with buffalo chicken meatballs really well. So let’s chat how to make it from scratch!
How to make Alfredo Sauce
- Melt butter in the pan (the one you used for searing the meatballs). Once the butter is melted, add the minced garlic. Make sure to mince the garlic to avoid raw garlic pieces in the sauce. Cook garlic for 40 seconds or until fragrant, whisking constantly.
- Pour in the heavy creamy and season the sauce with Italian seasoning, salt and pepper.
- Finally, add the parmesan cheese and cook until it melts. The parmesan cheese is the key thickening agent. PLEASE use freshly grated parmesan cheese to prevent sauce from becoming grainy. You can let your food processor do this job. If the sauce is not thick enough for you, allow it to stand for a few minutes. As the sauce cools, it will thicken. Return the buffalo chicken meatballs back to the sauce and serve immediately.
How to fix curdled Alfredo sauce
Heavy cream is a great thickening agent for the sauces like Alfredo. However, you should be very careful and not boil the sauce as it may curdle easily.
Even though, it is safe to eat the curdled alfredo sauce, it will not be appetizing.
If your alfredo sauce curdles, stop the cooking process immediately. Simply add an ice cube to the sauce and place the pan in an ice bath.
You can also pour the alfredo sauce through a sieve if there are a few clumps only.
What to serve with buffalo chicken meatballs
Can you freeze buffalo chicken meatballs
Absolutely! I recommend to freeze them without alfredo sauce. Alfredo sauce may become grainy. Allow them to cool, transfer to a freezer-safe bag and freeze up to 3 months.
More Meatball recipes
If you make this buffalo chicken meatballs alfredo be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!Print
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