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Further Food Commentary:

Wow! These meatballs provide quite the punch of both Vitamin C and A. Both of these vitamins are key players in your immune system, helping your body to fight off infection. Vitamin C is also a powerful antioxidant. Each meatball has the right amount of fiber & protein to help you feel full and satisfied. To reduce the total sodium content, use a lower sodium hot sauce such as Tabasco or Cholula. Coconut flour is an option that makes this recipe gluten-free. If you do not need the recipe to be gluten-free, breadcrumbs or whole wheat flour would work instead of coconut flour.


By Alex Lane

Mini Buffalo Chicken Meatballs (Paleo)

Stars ( Reviews)

  • Prep Time:20 minutes
  • Cook Time:25 minutes
  • Servings: 8

Ingredients

1 pound ground white meat chicken
3 tablespoons onion, finely diced
3 tablespoons celery, finely diced
3 tablespoons parsley, finely chopped
1 clove garlic, minced
1 large egg
1 tablespoon coconut flour
1 tablespoon hot sauce
¼ cup crumbled bleu cheese (optional)
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon paprika
1/8 teaspoon black pepper
Sauce:
6 tablespoons pasture-raised butter or ghee
3 tablespoons hot sauce
1 tablespoon fresh lime juice

Instructions

1.Preheat oven to 375º F.
2. Combine all ingredients for meatballs in a large bowl and mix well. Roll the mixture into 1-inch balls and place on a parchment-lined sheet pan. Bake for about 25 minutes until lightly browned and fully cooked.
3. While the meatballs are cooking, make the sauce. Combine all sauce ingredients in a small saucepan over medium-low heat and bring to a simmer. Gently simmer for about 5 minutes, whisking occasionally. The sauce should slightly thicken.
4. Transfer the cooked sauce to a large bowl. Add the cooked meatballs and toss to coat. Serve warm with toothpicks or hors d’oeuvre picks. Optionally, serve any extra sauce with the meatballs.

1.Preheat oven to 375º F. 2. Combine all ingredients for meatballs in a large bowl and mix well. Roll the mixture into 1-inch balls and place on a parchment-lined sheet pan. Bake for about 25 minutes until lightly browned and fully cooked. 3. While the meatballs are cooking, make the sauce. Combine all sauce ingredients in a small saucepan over medium-low heat and bring to a simmer. Gently simmer for about 5 minutes, whisking occasionally. The sauce should slightly thicken. 4. Transfer the cooked sauce to a large bowl. Add the cooked meatballs and toss to coat. Serve warm with toothpicks or hors d’oeuvre picks. Optionally, serve any extra sauce with the meatballs.

Nutrition Information

Per Serving:  Calories: 198; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 68 mg; Sodium: 304 mg; Potassium: 985 mg; Carbohydrate: 15 g;  Fiber: 7 g; Sugar: 3 g; Protein: 19 g
Nutrition Bonus: Vitamin C: 323%; Vit A: 291%;  Iron: 55%; Calcium: 24%;
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