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white plate of buffalo turkey meatballs
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5 from 2 votes

Buffalo Turkey Meatballs (Keto, Gluten Free)

These juicy, low carb and gluten free buffalo turkey meatballs are absolutely scrumptious. There’s super easy to make with just a few ingredients. These healthy meatballs are packed with your favorite traditional buffalo chicken wing ingredients, including buffalo wing sauce, celery, and blue cheese dressing.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: buffalo, gluten free, keto, meatballs, turkey
Servings: 6 servings
Calories: 325kcal
Author: Briana


For the meatballs:

  • 2 pounds ground turkey 
  • 3/4 cup almond flour 
  • 1/4 cup buffalo sauce (Frank's Red Hot)
  • 1/2 medium yellow onion, minced
  • 1 stalk celery, minced (optional)
  • 3 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika 
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon cayenne pepper
  • 1 whole egg

For the buffalo dipping sauce:

  • 1/2 cup buffalo sauce
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder


  • Gather all of your ingredients for the meatballs in a large bowl, and mix together until well combined.
  • Preheat your oven to 400°F. Roll the meat mixture into equal sized meatballs. We made 18 large meatballs, but you could also make up to 36 smaller meatballs. Place meatballs on a large baking sheet. Bake for 22-27 minutes, until internal temperature is at least 165°F. 
  • While the meatballs are cooking, prepare the sauce by combining all of the ingredients in a small sauce pan, cooking and stirring continuously over medium-low heat until combined.Clean off any excess fat that from the meatballs that seeped out during baking and place meatballs in a bowl. Pour in the sauce, tossing to coat.
  • Garnish with green onions, blue cheese crumbles, and blue cheese dressing. Serve with carrots and celery. Enjoy!
  • Store in an airtight container in the refrigerator for up to 5 days.


  • The meatball mixture can be mixed up a day ahead of time, then rolled into balls to bake.
  • You can substitute fresh garlic for garlic powder, and fresh onion for onion powder.
  • Celery is optional.
  • You can substitute almond flour for pork rind crumbs if you prefer. 
  • We used our Lodge cast iron baking sheet, which doesn’t require parchment. If using a regular baking sheet, line with parchment.
  • You could also cook these in batches on the stovetop if you prefer. We prefer the oven method for easy weeknight dinners and meal prep.


Calories: 325kcal | Carbohydrates: 5g | Protein: 39g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1780mg | Potassium: 501mg | Fiber: 2g | Sugar: 1g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg