Buffalo Chicken Meatballs

The Super Bowl is coming up so I wanted to dig a little deeper into my Buffalo Sauce obsession. These Buffalo Chicken meatballs totally hit the spot and they’re kid-approved (if they like a little heat). I used ground chicken from my friends @iserniosausage They’re a local Seattle company that is also certified gluten-free and I just love all their stuff!

My son ate these meatballs with extra buffalo sauce on the side. I turned mine into a salad with dairy-free ranch tossed with kale. I squeezed some fresh lemon over the top and it was perfection. I also made carrot & sweet potato fries which were a perfect complement to the heat. My daughter ate all but three of the carrots but the three I had were great!

Here’s what I did:

*Make Buffalo Sauce- in a small saucepan over medium-low heat combine 1/4 ghee C (or butter) and 1/2 C Frank’s Hot Sauce. Once the ghee has melted stir then let cool slightly.

*Pre-heat over to 400. Slice sweet potatoes and carrots (depending on the size of the carrots you might leave some whole) into chunky fries. I aim for 1” thick and however long you’d like! Toss with olive oil, salt & pepper. Cook for about 20 minutes, turning once.

* Meanwhile, add to a medium bowl: 1 lb ground chicken, 1/2 tsp salt, 1/2 tsp garlic powder, 1 tsp dried parsley, 1/3 C almond flour, 1 large egg. Mix until just combined (don’t over mix!).

* Once the Buffalo Sauce has cooled slightly add in 1/2 C to the meat mixture and mix well. You can certainly add more to make it spicier.

*I airfried my meatballs for 20 minutes on 390 flipping once. You can certainly bake them or fry them in oil as well.

*Once the sweet potatoes & carrots are done pile everything onto a serving platter.
Serve with lemon wedges, remaining buffalo sauce, ranch, bleu cheese; whatever you’d like!