Buffalo Chicken Meatballs

These delicious Buffalo chicken meatballs are not only dairy free but they also contain no added sugar. Whether it’s...
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These delicious Buffalo chicken meatballs are not only dairy free but they also contain no added sugar. Whether it’s game day, cocktail parties, or just as a treat, these meatballs are perfect for any occasion.

This recipe is courtesy of Caroline Potter.

Ingredients

  • 1  Cup  almond flour
  • 2  Teaspoons  salt
  • 2  Teaspoons  garlic powder
  • 2  Pounds  ground chicken
  • 1/3  Cup  green onions, chopped
  • 2  Tablespoons  olive oil, for searing
  • 2/3  Cups  Buffalo hot sauce
  • handfuls fresh arugula leaves
  • 4  Ounces  blue cheese crumbles (optional) (omit for dairy-free)

Directions

Preheat oven to 350 degrees F and warm a large nonstick skillet to medium heat.

In the bottom of a mixing bowl, sift together the almond flour, salt, and garlic. Add in the ground chicken and green onions. Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to overmix because the chicken will get gummy.

Lightly grease your hands with coconut oil, shape the chicken into small meatballs, and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands.

Drizzle the olive oil in the warm skillet, swirling around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.

Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. This is the easiest if the baking dish is similar in size to the meatballs; a 9 x 13 inch dish should work well. Pour the hot sauce over the meatballs and place in the oven.

Bake for 20 minutes.

Serve over a bed of arugula with blue cheese crumbles or Ranch dressing.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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