Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing

gluten freemeat & poultrypaleo
Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing

Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing

I hope everyone had a lovely Memorial Day weekend – I spent mine in Florida with my family. It was so nice to see Luca and my parents together – I was lucky to have both sets of my grandparents live near me (one of my grandmother’s was our neighbor!), so it kinda breaks my heart that Luca won’t get that same experience – but I know most people don’t have this luxury, so I’m thankful that I had it.

All in all, it was a great, relaxing and family-filled weekend (despite the rain!)

Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing

Now, I know I just posted a buffalo chicken recipe recently, but, I’m on a buffalo kick and in case you are too, here’s another healthy, creative way to enjoy the spicy flavor!

I just think meatballs are great – you can sneak in veggies (there are carrots and celery in these – kind of like you’d get served with buffalo wings on the side) and you can make them into bowl meals or serve as a quasi-pasta, like here with this recipe!

The avocado ranch dressing is SUPER simple, but you can use any ranch dressing you’d like – or heck, omit a dressing altogether and eat this without it!

Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing

Hope everyone’s done with the post-holiday blues! Have an amazing rest of your (short) week!

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Nutritional Information & Recipe

Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 5 -6, or 18-20 meatballs


  • 1 pound ground chicken
  • ¼ cup almond flour
  • ½ teaspoon onion powder
  • 1 large egg
  • 1 large garlic clove minced
  • ¼ cup finely minced celery
  • ¼ cup finely minced carrot
  • salt and pepper
  • 1.5 medium zucchinis/per person*
  • ¼ cup hot sauce I used Frank’s
  • ¼ cup sliced diced scallions
  • *Since this recipe makes a lot of meatballs you may want to only use a portion of them (depending on how many you’re serving.) If you’re serving 6 people, for example, you’ll need 9 zucchinis (6 x 1.5 = 9).
  • For the avocado ranch:
  • 1 ripe avocado
  • ¼ cup plain unsweetened almond milk
  • 2 garlic cloves chopped
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • 1 teaspoon dried dill
  • 1.5 teaspoons dried parsley
  • salt and pepper


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine the chicken, almond flour, onion powder, egg, garlic, celery, and carrot. Season with salt and pepper. Mix until combined. Roll the mixture into 18-20 round meatballs (I like to rinse my hands when forming meatballs – when your hands get sticky, rinse them and keep going.)
  • Place the meatballs onto the baking sheet and bake until cooked through and starting to brown on the outside, 15-20 minutes.
  • While the meatballs are cooking, spiralize your zucchinis on Blade D and trim the noodles. Set aside. Then, prepare your avocado dressing: place all of the ingredients in a food processor or blender and process until smooth and combined. Taste and adjust if needed. Set aside.
  • Place the meatballs in a bowl with the hot sauce and scallions and toss to combine.
  • Place a large skillet over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for 5 minutes or until al dente. If there’s moisture in the pan, drain the noodles in a colander. Otherwise, divide the noodles onto plates, top with meatballs and drizzle with dressing. Serve.


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Melyssa says:
This was delicious! I'd actually even make the meatballs and avo ranch dressing on their own as a party appetizer or something. Thanks for another great recipe!
Ali Maffucci says:
Love to hear that, thanks!!
Stephanie says:
Looks delicious! Do you think the meatballs would freeze well?
Carly Glazer says:
Hi Stephanie! Definitely yes!
Mallory says:
Hi, hoping to make these as they sound great (and I have all the ingredients in the house EXCEPT almond flour). Do you think it could just be omitted or substituted? Thanks!
Carly Glazer says:
Hi Mallory! We haven't tried this recipe with anything else, but let us know if you try it and how it turns out!
Karen says:
I do not see where the hot sauce and scallions are added.
Carly Glazer says:
Hi Karen! You top the meatballs with the hot sauce and the scallions (step 5)!
Sarah says:
Does the hot sauce go in the meatballs? I can’t find the hot sauce in the recipe instructions.
Carly Glazer says:
Hi Sarah! The hot sauce goes over top!
Lindsay says:
Just made this dish last night and it is a serious repeat offender! We LOVED it!!!! I usually don’t follow recipes fully but I did for this. The meatballs were amazing and the sauce is so luscious!
Carly Glazer says:
Hi Lindsay! So happy to hear!
Carl says:
OMG these meatballs are the JAM! The dill in the dressing keeps it light and refreshing. Great recipe, I'll make this again for sure, oh and super easy! Thanks Ali!
Carly Glazer says:
Hi Carl! So glad this was a hit!

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made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

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