Buffalo Chicken Meatballs (Whole30, Paleo)
Quick, easy and tasty whole30/ paleo appetizer and even dish.
Servings: 22 meatballs
Calories: 91kcal
Cost: $8
Equipment
- 2 mixings bowl
- measuring spoons
- cookie sheet
- Sauce pan
- measuring cups
Ingredients
For the buffalo sauce: (or you can sub for pre- made paleo sauce)
For the meatballs:
- 2 pounds ground chicken
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp Paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp sea salt
For the homemade ranch: (optional)
- 1/2 cup avocado mayo
- 2 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat the oven to 400 degrees F. Place all meatball ingredients in a bowl and mix with your hands until the spices are well mixed in. Grab your non stick baking sheet. If things tend to stick, add some oil to the dish. Using a cookie scooper or your hands, roll the meat into 1 inch meatballs. Add the meatballs to the tray. Bake the meatballs for 25 minutes.
For the sauce:
- Add the ghee and hot sauce to a sauce pan and bring to a simmer for 5 minutes while the meatballs are cooking.
For the homemade ranch:
- Mix all ingredients in one bowl, drizzle on top, then serve.
Notes
Storage: This dish can be stored in an air tight glass container for up to 5 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based off of 5-6 servings.
Servings: This recipe should yield 5-6 servings.
Nutrition
Serving: 7meatballs | Calories: 91kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 283mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg