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.
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.