Preheat oven to 400 degrees F.

In a large mixing bowl, combine ground chicken, egg, almond flour (or breadcrumbs), 3 tablespoons buffalo sauce, garlic, green onions, onion powder, salt and pepper.  Mix the meatball mixture together using a spoon or your hands until all combined.

Using a small cookie scoop (I used this 1.2 tablespoon size scoop), roll the meatballs into 1-inch balls and place them on a baking sheet lined with parchment paper (or sprayed with non-stick spray).  I find that getting your hands a little wet helps to roll these meatballs as ground chicken can be a bit sticky.  You should get about 28 meatballs or feel free to use this cookie scoop for 18 larger meatballs.

Bake the meatballs for about 18 to 20 minutes, until lightly browned and cooked through.  Meatballs should have an internal temp of 165 degrees F when inserting a meat thermometer.

Remove the meatballs from the oven and toss with the remaining buffalo sauce, top with some green onions and serve with your favorite dipping sauce and sliced veggies.