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!
If you love buffalo chicken pizza or buffalo chicken wings, you are going to love these effortless chicken meatballs.
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
I love to serve these chicken meatballs with alfredo sauce over fettuccine pasta. If you are on a keto-diet, Instant Pot Mashed Cauliflower, Roasted Cauliflower or Steamed Broccoli are great options.
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
Swedish meatballs in crock pot
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!
Buffalo Chicken Alfredo Meatballs
Ingredients
For Buffalo Chicken Meatballs:
- Ground chicken- 2 lb 1 kg
- Bread crumbs-½ cup
- Small onion finely chopped-1
- Scallions finely chopped-½ cup
- Dill leaves finely chopped- 3 tablespoons
- Large egg-1
- Garlic cloves minced-3
- Ranch seasoning- 3 tablespoons
- Franks Hot sauce- ⅓ cup
- Paprika- 1 teaspoon
- Salt and black pepper -to taste
- Oil- 3 tablespoons for frying meatballs
For Alfredo sauce:
- Unsalted butter- 3 tablespoons
- Heavy cream- 1 ½ cup
- Garlic minced- 2 teaspoons
- Italian seasoning-½ teaspoon
- Ground black pepper-¼ teaspoon
- Freshly grated Parmesan cheese- 1 ½ cup
Instructions
Buffallo chicken meatballs:
- In a large bowl combine the ground chicken, onion, bread crumbs, scallions, dill, egg, ranch seasoning, garlic, Franks hot sauce, paprika and salt. Mix JUST until combined. Don't overmix! The meatballs will be dense.
- Using a meat baller or ice scream scoop, shape the meat mixture into meatballs.
- Heat oil in a large skillet. Cook meatballs until well browned on both sides and no longer pink in the center, about 4-5 minutes per side. Work in batches if needed. Transfer to a plate.
Alfredo sauce:
- In the same skillet melt butter over medium heat. Add the garlic and cook until fragrant, about 40 seconds.
- Pour in the heavy cream and bring to a simmer. Season with Italian seasoning, salt and ground black pepper.
- Add in the parmesan cheese and cook until melted.
- Return the meatballs back to the sauce and cook further for 2 minutes. Serve with fettuccine pasta or keto mashed cauliflower. Enjoy!
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