Buffalo Chicken Meatballs with Blue Cheese Dip

Why This Is Strictly Keto

Ground chicken meatballs bound with almond flour and egg instead of breadcrumbs, tossed in butter and hot sauce, and dunked in a real blue cheese dip made from mayonnaise, sour cream and blue cheese crumbles — no fillers or thickeners anywhere in the recipe.

Ingredients

Meatballs

• 1 lb ground chicken
• 1/3 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 large egg
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon onion powder
• 1/2 cup hot sauce
• 2 tablespoons butter, melted

Blue Cheese Dip

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/3 cup crumbled blue cheese
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat: Preheat the oven to 425°F and line a baking sheet with parchment.

2. Mix the meatballs: Combine the ground chicken, almond flour, Parmesan, garlic, egg, chives and onion powder by hand until just combined.

3. Shape and bake: Roll into 24 meatballs, place on the baking sheet, and bake 15–18 minutes, until cooked through.

4. Make the dip: While the meatballs bake, stir together the mayonnaise, sour cream, blue cheese, garlic and lemon juice. Season with salt and pepper.

5. Toss in sauce: Whisk the hot sauce and melted butter together. Toss the baked meatballs in the buffalo sauce until coated.

6. Serve: Serve warm with the blue cheese dip alongside.

Nutritional Info (per serving, approximate)

Tips

• Wet hands make rolling the sticky meatball mixture much easier.
• A mild hot sauce like Frank’s keeps the heat approachable; use a hotter one for more kick.
• The dip can be made a day ahead — the flavor improves as it sits.