Easy Buffalo Chicken Meatballs

One of my favorite party appetizers is our buffalo chicken dip, but when veggies and flackers aren’t cutting it as dippers, these Buffalo Chicken Meatballs are the perfect swap! We saute up some veggies and turn to some classic Franks Red Hot sauce to create these delicious, tender buffalo meatballs.


Buffalo Chicken Meatballs

A spicy buffalo chicken meatball recipe that brings all the flavor of buffalo wings to your keto dinner!

Ingredients:
¾1/2 tbsp coconut oil
¾ 1 large celery stalk, finely diced
¾ 1/4 small onion, finely diced
¾ 2 cloves garlic, minced
¾ 1 lb ground chicken
¾ 1 large egg
¾ 3 tbsp Franks Red Hot Sauce
¾ 2 tbsp almond flour
¾ 3 tbsp coconut flour
¾ 1/2 tsp pink Himalayan salt
US Customary – Metric

Instructions:

1 Preheat oven to 425°F and line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.

2 In a large skillet on medium-high heat, add the coconut oil, celery, onion and garlic. Sauté until translucent and a little brown. Remove from the skillet and let cool slightly.

3 Next in a bowl, combine and mix together the chicken, egg, Buffalo sauce, sauteed veggies, flours and salt using a spatula or your hands. Allow to rest for 5 minutes for the flours to fully absorb.

4 Form into 16 golf ball-sized meatballs and place on the prepared baking sheet. Bake for 15-17 minutes, until lightly golden.

5 If desired, drizzle with more Buffalo sauce, garnish with scallions and serve with dressing of choice.

6 Best stored in an air tight container in the fridge up to 7 days. Reheat in microwave.

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