Low Carb Buffalo Chicken Meatballs
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Low Carb Buffalo Chicken Meatballs
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
Ingredients
Scale
Buffalo Chicken Meatballs
- 1 pound ground chicken
- 1/3 cup almond flour
- 2 garlic cloves, minced
- 1/2 onion, minced
- 1 celery stalk, chopped
- ½ red pepper, finely diced
- 1 egg, beaten
- 2 cups shredded cheddar cheese
- 1 cup crushed pork rinds
- ½ cup Frank’s redhot wings buffalo sauce
- 2 tablespoons, unsalted butter melted
Garnish & Toppings
- 5 oz crumbled blue cheese
- 2 green onions, finely chopped
Instructions
- This recipe makes about 2 dozen meatballs.
- Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
- In a large frying pan, heat two tablespoons of butter until melted and hot. Add the minced garlic, minced onions, chopped celery, and finely diced red pepper. Saute the vegetables until soft and onions are translucent.
- In a large mixing bowl add all the buffalo chicken meatballs ingredients including the sauteed vegetables. Then using your hands and fingers mix the buffalo chicken meatball mixture. Don’t over mix into a paste.
- Keep your hands oiled so the meatball mixture won’t stick to your hands. Then use a tablespoon size scoop or spoon to gently form the meatballs. Use your hands and fingers to roll the meat mixture into balls. Place the meatballs onto the parchment paper lined sheet. Keep going till all the meatball mixture is used.
- Bake the meatballs for 15 minutes or until the center has reached 160ºF. Serve the buffalo chicken meatballs on a plate and garnish with crumbled blue cheese and green onions.
Notes
- Serve with celery sticks and bleu cheese dressing. If desired add more hot sauce on top of meatballs.
Nutrition
- Serving Size: 24
- Calories: 119
- Sugar: 0
- Sodium: 164
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 2
- Protein: 9
- Cholesterol: 46
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