Servings: 6 servings 1x
Ingredients
- 2 tsp. olive oil or avocado oil
- 1/4 cup minced carrots
- 1/4 cup minced celery
- 1/4 cup minced yellow onion
- 3 garlic cloves, minced or pressed
- 1 lb. 90-93% ground chicken or turkey
- 1/4 cup almond flour or flour of choice
- 3/4 cup + 2 Tbsp. Buffalo Sauce, divided (or use our Homemade Buffalo Sauce)
- Ranch for drizzling (or use our Paleo Ranch Dressing & Dip)
- Garnish – green onions and/or cilantro (optional)
Instructions
- Preheat the oven to 375℉.
- In a non-stick skillet on medium-high heat, add the oil, celery, carrots, onion, and garlic cloves. Sauté until onions are translucent and vegetables are cooked through. Remove from the skillet and let cool slightly.
- Next in a bowl, combine and mix together the chicken, flour, 2 Tbsp. buffalo sauce, and sautéed veggies.
- Form into 16-20 golf ball-sized meatballs. The meat will be sticky but dampening hands a little with water will help to prevent the meat from sticking to hands. Place them on a large baking sheet.
- Bake in a preheated oven for 14-18 minutes or until meatballs are cooked through and insides are no longer pink. Flip meatballs after about 10 minutes of baking. Total baking time will depend on the size of the meatballs.
- Pro tip: This step is optional but if you’d like to brown up the meatballs a little bit, simply turn your oven to broil to finish. Watch closely so they do not burn.
- Return the meatballs to the skillet over medium-high heat. Add 3/4 cup of buffalo sauce (more if you wish). Toss gently. Allow the sauce to simmer for about 2-3 minutes.
- Serve on spaghetti squash, zucchini noodles and drizzle with ranch, additional buffalo sauce, and garnish with green onions.
Nutrition Information
- Serving Size: 1/5 of recipe (4 meatballs + 1 Tbsp. Ranch)
- Calories: 340
- Fat: 27g
- Sodium: 600mg
- Carbohydrate: 5g
- (Fiber: 1g
- Sugar: 1g)
- Protein: 20g