These gluten free air fryer buffalo chicken meatballs are made with ground chicken, almond flour, finely diced celery, and shallots for a flavorful, easy dinner or party bite ready in 20 minutes!
You already know buffalo chicken is basically a love language in this house. But instead of another dip or shredded sandwich situation, we’re turning those bold, tangy flavors into juicy, tender buffalo chicken meatballs made in the air fryer.
They’re chicken meatballs are dairy free and gluten-free, thanks to almond flour, loaded with finely diced celery and shallots for that classic wing-night vibe, and ready in about 20 minutes. It’s everything you love about buffalo wings: big flavor, a little heat, that nostalgic crunch from celery – but in an easy, weeknight-friendly dinner that feels a little elevated without trying too hard.
Perfect for meal prep, game day, or piling onto a side salad when you want something comforting but still real. Or served with a side of air fryer French fries and a drizzle of dairy free ranch dressing when I’m craving football food.
Ingredients in this recipe
These chicken meatballs stay moist with finely diced celery, egg and almond flour.
- Ground chicken: The star of the show. I like using a 90/10 blend to keep these meatballs tender and moist without being greasy. Too lean, and they can dry out in the air fryer.
- Almond flour: A simple, gluten-free binder that keeps everything light but still cohesive. If your ground chicken is extra lean, you can also swap in crushed pork rinds for a little added fat and richness. Or Parmesan cheese, if you’re not dairy free. Any of these 3 will work for this recipe.
- Egg: Just one to help bind everything together and give the meatballs structure.
- Celery: Finely diced for that classic buffalo chicken vibe. It adds subtle crunch and a layer of texture that makes these feel like wing night in meatball form.
- Aromatics: Shallots and minced garlic bring savory depth without overpowering the buffalo flavor.
- Salt and pepper: Simple, but essential. They enhance all the flavors already happening.
- Buffalo sauce: I like to toss the cooked chicken meatballs in a mix of cayenne hot sauce and a splash of vinegar for that bold, tangy heat we all love.
HOW TO MAKE CHICKEN MEATBALLS in the air fryer
Similar to my other air fryer chicken meatballs, you want to gently fold and not over-mix the meatball mixture since it’s quite lean. The full recipe is below. Here are a few step-by-step photos.
HOW TO MAKE MEATBALLS IN THE OVEN
If you don’t have an air fryer, you can still enjoy a batch of Buffalo Chicken Meatballs! You will still follow the ingredients and instructions below, but instead you will bake at 400 F degrees for 20-minutes. You can follow the instructions from this recipe if you need a reference.
Can I make these ahead of time (meal prep)?
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently reheat meatballs in the air fryer 350 degrees F or in the microwave.
- TO FREEZE: Transfer leftover, cooled meatballs to a freezer-safe storage container or ziptop bag. Freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
watch how to make these air fryer meatballs
buffalo chicken meatballs made in the air fryer
Ingredients
- 1 lb ground chicken - 90/10 suggested
- 1/4 cup almond meal - or 1/4 cup crushed plain pork rinds, or grated Parmesan cheese if not dairy-free
- 1 large egg, whisked
- 1/3 cup celery, finely minced - about 2 ribs
- 1/3 cup shallot, finely minced - 1 small shallot
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- cooking spray - make sure soy-free if on a whole30
- 1/3 cup hot sauce - Frank's RedHot is my preferred
- 1 tablespoon white vinegar
- diced scallions (green onions), for garnish - optional
- ranch dressing - optional
Instructions
- In a large bowl, combine the ground chicken with almond meal, egg, minced celery, shallot, garlic, salt and pepper.
- Gently fold until combined. Do not overmix. Form mixture into approx 1-inch balls.
- Spray air fryer basket with nonstick cooking spray. Cook 7-9 minutes at 350F. Using tongs, flip and cook 2-3 more minutes. Make sure temperature of chicken is 165F. Repeat if making in batches (depending on basket size).
- In a mixing bowl, combine hot sauce and vinegar. Using tongs or a large spoon, toss cooked chicken meatballs into hot sauce mixture. Garnish with chopped scallions and homemade ranch, if desired. Serve immediately.
Notes
- If you don’t have an air fryer, you can still enjoy a batch of Buffalo Chicken Meatballs! You will still follow the ingredients and instructions above, but instead you will bake at 400 F degrees for 20-minutes. You can follow the instructions from this recipe if you need a reference.
- recipe should make 20 meatballs. serving size is 4 meatballs/person.
- nutrition info does not include additional garnishes such as ranch or blue cheese dressing, or chopped green onions.
Nutrition
This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.
I seem to be missing what the whisked egg is for.
Hi Monica, apologies for missing that step in the instructions! The whisked egg helps to bind the meatballs and would go into the chicken mixture before rolling into balls. I’ve updated the instructions – thanks for your catch. Hope you enjoy!