Hi Marie! Thanks so much for your feedback, I should retest these meatballs. What type of almond flour did you use? Curious why the mix stayed so wet for you, that shouldn’t have been the case.

forgot to mention I baked at 400, checked them at 10 mins and they were overdone. maybe because they were more flat but there were some good sized pumps so I’m not sure why mine turned out like this

Hi Walter! This is a great idea, I haven’t tried it, but I bet it would turn out for you! Let me know how it turns out!

Could I get away with putting crumbled blue cheese into the meatball mix rather than using a blue cheese dressing?

Yay! I am SO glad you are loving this recipe and it turned out great for you. Thanks so much for coming back and sharing your review & star rating, I truly appreciate it!

Hi – I have not cooked a ton with mutton so I am not sure, but after researching I believe it is a bit fattier than chicken or turkey so you would need to adjust this recipe a bit if switching up the meat.

Sounds amazing, April. I am glad you are loving this recipe and they are great to make ahead of time. Thank you for your review + star rating, I really appreciate it!

Hi Emily – What was the consistency? They may have been a bit dry, which caused them to fall apart. I am not sure why there is more fat on them, ground chicken is usually pretty lean.

I am so glad! I would recommend freezing after baking and then reheating in the oven. To reheat, place them on a parchment-lined baking sheet and heat in the oven at 350°F until warm throughout. Enjoy!

Hi Mel – I would recommend adding a bit more almond flour or bread crumbs until you reach your desired consistency. Enjoy!

Hi Susan – You can use any buffalo sauce that you’d like. I recommend Primal Kitchen or Noble Made buffalo sauce! Hope you enjoy these!

Oh no! I am sorry to hear that, Carrie. Did you change anything about the recipe? I am glad they were still able to be enjoyed though.

Yay! I am glad to hear that they worked out great! Thanks so much for coming back and sharing your feedback, I really appreciate it!

Thanks so much for the info Brittany! I had 26 minis using my meatball scooper tongs and in my sadly-not-convection oven they took 12 mins. I used 1/3 cup almond flour and then added in a few dashes of the panko. I’m making these as a test for a tapas party I’m attending this weekend so I’m super happy to have found this recipe for something new and great for the GF attendees (if no panko)! Thank you. They’re SO delicious, oh my goodness. I did find they didn’t hold their shape too well, but not the end of the world.

Hi Whitney – You could probably cut the time in half, but I would still keep a close eye on them, possibly, 10-12 minutes should be enough time, just depends on how thick they are. Hope you enjoy this recipe!