Buffalo Chicken Meatballs

These meatballs are on my list of “things I can eat when I am trying to be healthy” and lucky for all of us, they don’t taste like kale or cauliflower, they taste like BUFFALO CHICKEN. I pair mine with my Greek Yogurt Ranch Dressing, but feel free to use whatever you have or what you prefer (I am team #nobluecheese, ew). Sometimes to add a little extra crunch I eat these as a salad with some shredded low-fat mozzarella cheese, tossed in the ranch! #health ALSO- these are GLUTEN FREE AND KETO!!!!! Yay!!!!!

what you need:

• 1 lb ground chicken
• 1 egg, lightly whisked
• 1/2 cup almond flour, or the alternative flour of your choice
• 2 tablespoons finely shredded parmesan cheese
• 2 tablespoons chopped green onions
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1 cup buffalo sauce of your choice, obviously I used Whataburger….
• Special equipment needed: cookie scoop, silicon baking mat

what you need to do:

• Preheat your oven to 350 degrees F and place your silicon baking mat on your cookie sheet. If you don’t have a mat (WHY DONT YOU HAVE A MAT???) line a cookie sheet with foil and spray with nonstick spray.
• In a large bowl, combine ground chicken, egg, almond flour, green onions, parm cheese, garlic, salt, and onion powder. Mix thoroughly to combine. I use my hands, I know it is super gross and weird but really it is the only way to make sure everything gets good and mixed!!!!
• Using your cookie scoop, scoop the meatballs onto the cookie sheet about 1 inch apart until you have used up all of the mixture.
• Bake for about 14 – 16 minutes, or until they are lightly browned and cooked all the way through.
• In a nonstick pan, heat up the buffalo sauce on the stovetop on low-medium heat. Once hot, add in the meatballs and let simmer in the sauce for about 3 – 4 minutes. Toss in the sauce and then serve with my Greek Yogurt Ranch and top with green onions!