These were so yummy I just had to share! They would be great as patties as well, but the meatball was a fun twist 🙂

Ingredients:

(serves 4 at least, feel free to half the recipe)

  • 2 lbs ground chicken (or 1 lb chicken, 1 lb turkey)
  • 1 large shallot, diced very small
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs, lightly beaten
  • 1 c almond flour (or 1 cup of your choice paleo “breadcrumbs”)
  • Olive oil for sauteing (or coconut oil)

For the sauce,

  • 1 stick pastured butter (1/2 cup)
  • 7 tbs hot sauce (this is my preferred level of heat, add more or less to taste)
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 1/2 tbs apple cider vinegar
  • 1 tbs lemon juice

Paleo Buffalo Chicken Meatballs

Preparation:

Preheat oven to 350 degrees. Combine all meatball ingredients and mix until well combined. The result will be pretty sticky. You can make these any size, but I’m too lazy to batch cook a bunch of tiny meatballs, so I made them about 2″ in diameter. Preheat a cast iron skillet or other heavy bottomed skillet to medium high heat, then coat with olive oil. Place your meatballs in the pan (about 7 fit in mine) and brown on all sides. When each batch is done, put them into a baking dish. When they’re all in the baking dish, bake at 350 for 15-20 minutes until cooked through. If you made your meatballs smaller, they will take less time – be on watch and check often!

While the meatballs are baking, you can whip up your sauce. Combine all sauce ingredients over medium low heat in a small saucepan. Taste and add more seasonings if you like.

Toss your meatballs with the sauce in a mixing bowl and serve over salad greens of choice (iceberg would be awesome, a la wedge). If you eat cheese, a blue cheese dressing drizzle would be lovely. Or ranch, whatever you fancy 🙂 Enjoy!

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