Easy Buffalo Chicken Meatballs

This recipe is from KetoConnect, where you’ll find lots of delicious, low-carb recipe ideas. Here is the full Buffalo Chicken Meatballs recipe with additional notes, ingredient links, and instructional video.

Yield: 16 meatballs

Equipment:

• Baking Sheet
• 8 Inch Cast Iron Skillet

Ingredients:

• 1/2 tablespoon coconut oil
• 1 large celery stalk, finely diced
• 1/4 small onion, finely diced
• 2 cloves garlic, minced
• 1 lb ground chicken
• 1 large egg
• 3 tablespoons Franks Red Hot Sauce
• 2 tablespoons almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon pink Himalayan salt

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.
2. In a large skillet on medium-high heat, add the coconut oil, celery, onion, and garlic. Sauté until translucent and a little brown. Remove from the skillet and let cool slightly.
3. In a bowl, mix together the chicken, egg, Buffalo sauce, sautéed veggies, flours, and salt using a spatula, or your hands. Allow to rest for 5 minutes for the flours to fully absorb.
4. Form into 16 golf ball-sized meatballs, and place on the prepared baking sheet. Bake for 15-17 minutes, until lightly golden.
5. If desired, drizzle with more Buffalo sauce, garnish with scallions, and serve with dressing of choice.
6. Best stored in an air-tight container in the fridge for up to 7 days. Reheat in microwave.

Nutritional Information for 1 Meatball:

Calories: 60, Fat: 4g, Carbohydrates: 1g, Fiber: 1g, Protein: 6g

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