These Paleo Whole30 Buffalo Meatballs with Ranch are everything you love about a wing, packed into a tasty boneless bite. They are easy and also gluten free and dairy free.
Pictures updated 12/18 and recipe slightly adjusted to make them even better.
My husband loves wings. He could probably eat them every day and be happy. But wings aren’t exactly make ahead food. They’re really good right out of the oven when the skin is crispy, but leftover they’re kind of soggy. That’s what is great about these meatballs. They have all the flavor of a wing and they are just as good the next day. He especially loves them dipped in ranch. He’s pretty happy that these fit into his Whole30.
His exact words were, “It was an explosion of flavor in my mouth!” I’d say that’s a pretty good reaction.
Melt the ghee and red hot sauce together in a pan while the meatballs are in the oven. After 10 minutes put the meatballs in the sauce, in batches, and completely coat them in the sauce. Repeat this once more after another 10 minutes in the oven. This ensures the meatballs are saturated in sauce and full of buffalo flavor.
I’ll be making these even when he’s done with the Whole30. They come together quick and they disappear quick.
I’ve included the Paleo Ranch recipe below. Don’t miss it! That’s what makes these meatballs complete. It uses this mayo recipe as a base.
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Paleo Whole30 Buffalo Meatballs with Ranch
Ingredients
Meatballs
- 1 pound ground turkey or chicken
- 1/4 cup almond flour
- 1 large egg
- 1 tablespoon buffalo sauce I used Frank’s
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Sauce
- 1/4 cup ghee
- 1/2 cup red hot sauce
Ranch Dressing
- 1 cup homemade mayo
- 1 14oz can coconut cream (not milk, cream. It needs to be thick)
- 2 tablespoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 375° and line a sheet tray with foil. Rub the foil with coconut oil to make it non-stick.
- In a large bowl, mix the turkey, almond flour, egg, red hot sauce, garlic powder, onion powder, and salt together. Do not overmix.
- Roll into 1 inch balls and place on the sheet tray. You should get 20 out of the mix.
- Bake for 10 minutes.
- While they are baking, combine ghee and buffalo sauce in a frying pan. Warm over medium heat.
- After 10 minutes, place the meatballs in the sauce and roll around to fully coat. This will have to be done in batches because they won’t all fit at once.
- Place back on sheet tray and bake for another 5 minutes.
- After those 10 minutes, repeat step 6. Place back in oven for 5-8 more minutes.
- Make ranch while they finish baking. Serve warm with ranch.
Notes:
Nutrition Information
Emily says
Frank’s buffalo sauce is not Whole30 compliant I am fairly certain!
Jessica DeMay says
Hi Emily- yes, I was meaning the original Red Hot. I’ve updated it to be more clear.
Angela says
I made these meatballs, the texture was fine until I added the egg, it made the meat real soggy. I had to add another 1/4 cup of almond flour. I hope they turn out. I think they would have been alright without the egg.
Jessica DeMay says
Hi Angela- I’m sorry about that. I hope they still turned out okay and maybe leave the egg out next time. Thanks for trying them!