Buffalo Chicken Meatballs
Published August 30, 2016
For the meatballs:
- 1 tsp. ghee
- 2 small celery ribs, finely diced (heaping ½ cup)
- ½ small onion, finely diced onion (heaping ½ cup)
- 3 garlic cloves, minced
- 1½ lbs. ground chicken or turkey
- ⅓ cup almond flour
- 2 Tbsp. Frank’s Hot Sauce
- ¼ cup chicken broth
- Homemade Ranch – optional but highly recommend :)
- Garnish with green onions and/or parsley – optional
For the sauce:
- ½ cup Frank’s Hot Sauce (add ¼-½ tsp. cayenne for more kick)
- ½ cup chicken broth
- 3 Tbsp. ghee
- 2 Tbsp. coconut aminos
- 1 tsp. garlic powder
- ¼ tsp. black pepper
- 2 tsp. tapioca or arrowroot starch
- In a large skillet on medium-high heat, add the ghee, celery, onion and garlic cloves. Sauté until translucent and a little brown. Remove from the skillet and let cool slightly.
- Next in a bowl, combine and mix together the chicken, almond flour, hot sauce and sautéed veggies.
- Form into 24 golf ball-sized meatballs.
- In the same large skillet you used for a sautéing the vegetables, add ¼ cup of chicken broth and heat to medium-high heat. Once chicken broth is simmering, add meatballs. Cook on medium-high heat for 6-7 minutes, flip and cook for an additional 6-7 minutes or until cooked through. Meatballs should be firm when done. Remove from skillet.
- In the same skillet, add the sauce ingredients except for the starch. Heat to boil, then reduce heat and simmer for 4-5 minutes. Lastly, stir in the starch to thicken.
- Add the meatballs to the skillet and toss gently to coat.
- Serve on spaghetti squash, drizzle with homemade ranch and garnish with green onions and parsley if desire.
Thanks Stacie at The Real Food Dietitians for the awesome recipe!