Paleo Buffalo Chicken Meatballs from All American Paleo Table
5/2/16
WRITTEN BY: Caroline Potter

A creative twist on the classic buffalo chicken wings, made into meatballs instead! These are perfect for game-day festivities because you can wrap them in foil and keep them warm until you are ready to eat.  They’re packed with flavor and a bit of heat, and I usually serve them over a bed of arugula with blue cheese crumbles or Creamy Ranch Dressing (page 168).

INGREDIENTS

  • 1 cup almond flour
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 pounds ground chicken
  • 1/2 cup green onions, chopped
  • 2 tablespoons olive oil, for searing
  • 2/3 cup buffalo hot sauce *I use Frank’s hot sauce
  • 2 handfuls fresh arugula leaves
  • 4 ounces blue cheese crumbles (omit for dairy free)
  • Coconut oil, for greasing hands
  • Ranch Dressing (page 169), for serving

PREPARATION

  1. Preheat the oven to 350°F and warm a large nonstick skillet to medium heat.
  2. 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 over mix because the chicken will become gummy.
  3. 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.
  4. Drizzle the olive oil in the warm skillet, swimming around to coat all sides of the skillet.  Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.
  5. Transfer the meatballs to a baking dish, placing them close together so that all sides are touching.  This is easiest if the baking dish is similar in size to the meatballs; I find that a 9 by 13 inch dish usually works well.  Pour the hot sauce over the meatballs and place in the oven.
  6. Bake for 20 minutes.
  7. Serve over a bed of arugula with blue cheese crumbles or Ranch Dressing.

Note: If you cannot find ground chicken, most butchers will freshly grind chicken thighs for you.  Just ask!


Yields: 16 meatballs

Per serving (1 meatball): 3 g carbohydrates

2 tablespoons Ranch Dressing = 2 g carbohydrates

 

Caroline Potter

Caroline Potter is an NTP and author of the cookbook All American Paleo Table and blog Colorful Eats. She lives on Pearl Harbor in Hawaii with her husband, Stephen and their fluffy golden retriever, Libby. Caroline loves all things outdoors, hot cappuccinos and grilling on the weekends!