Buffalo Chicken Meatballs

These buffalo chicken meatballs are epic! They're super tender and moist, coated in a creamy buffalo sauce and drizzled with ranch. Naturally gluten free, grain free, paleo, and Whole30, they're perfect for dinner or as an appetizer during tailgating season.

Prep: 10

Cook: 35

Total: 45

Yield:4 servings

Ingredients

Chicken Meatballs

2 pounds ground chicken
2 cups shredded zucchini
2 cloves garlic minced
¼ cup hot sauce
1 teaspoon salt
avocado oil or refined coconut oil for frying

Buffalo Sauce

1 cup hot sauce like Frank's Red Hot
¼ cup ghee or butter see Note
1 teaspoon garlic powder
½ cup coconut cream or half and half see Note
¼ teaspoon salt

Instructions

In large bowl mix all meatball ingredients with hands until well combined. Do not overmix.
Use disher or spoons to portion out individual, uniform balls. Roll each ball between your palms until smooth. Place on a large plate or baking sheet. Repeat until all meatball mixture is used.
Heat a large skillet over medium heat and add enough oil to coat the bottom with a thin layer. Add meatballs in one layer, making sure to not overcrowd. Cook until bottoms are browned then, using a spatula, push meatballs around until all sides are browned and meatballs are cooked through.
Use a slotted spoon to transfer meatballs from skillet then return to heat. Repeat the previous step to cook remaining meatballs.
When all meatballs are cooked, wipe out the skillet with a paper towel then return to stovetop over medium heat. Pour in all sauce ingredients and whisk until smooth. Cook until bubbly then reduce heat to low and add meatballs. Let cook until sauce is slightly thickened and meatballs have absorbed some sauce, about 3-5 minutes.
Drizzle with ranch dressing and serve with celery sticks and blue cheese.

Notes

If on Whole30, make sure to:

use ghee instead of butter and use coconut cream instead of half and half, omit blue cheese

Nutrition

Recipe By:Cheryl Malik