Rob and I are wing people, and we put Buffalo sauce on everything. We even had a fancy little Buffalo chicken hors d'oeuvres at our wedding. So anyway, it was just a matter of time before I started making Buffalo chicken meatballs. These are great as an appetizer, or you can make a bunch of them and serve them with a salad or some sautéed veggies for dinner. I use almond flour and grass-fed butter in this recipe to keep things Paleo, but we do dip them in a little bleu cheese dressing. If you don't tolerate dairy you could easily sub some Paleo Ranch dressing or just skip it altogether.
- About a pound of ground chicken
- 1/4 cup almond flour
- 1/4 + 1/2 cup Frank's hot sauce
- 1 teaspoon garlic powder
- At least 2 tablespoons of butter
- Olive oil for frying
- Salt and pepper, to taste
- In a large bowl, combine chicken, almond flour, 1/4 cup hot sauce, garlic powder, salt, and pepper. Mix well and begin to form meatballs (1-2 tablespoons each).
- Heat olive oil in a large pan or skillet and carefully place meatballs in hot oil over medium-high heat. Allow to brown, about five to seven minutes per side.
- In another large bowl, heat 1/2 cup of hot sauce and the butter. Stir until combined.
- When the meatballs are cooked, transfer to the bowl of Buffalo sauce and toss carefully (chicken meatballs aren't as sturdy as beef ones, so be gentle or they may break apart a bit).
- Serve with bleu cheese if desired. Enjoy!