Buffalo Chicken Meatballs
A perfect recipe that can be used for dinner or an appetizer when hosting! Made with ground chicken and hidden veggies, tossed in buffalo sauce- these meatballs are delicious & nutrious!
Ingredients
- 1½-2 lbs ground chicken
- 1 egg
- 1/2 cup almond flour
- 1 medium size zucchini shredded, liquid drained
- 2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried dill optional
- 1/2 cup buffalo sauce franks red hot
Instructions
- Start by shredding zucchini into a towel or thick paper towel. Gently squeeze out the excess water from zucchini and add to a large mixing bowl.
- In the large bowl, add ground chicken, egg, almond flour, zucchini, and spices. Using a spoon or your hands, combine the ingredients until a mixture form and all ingredients are well incorporated.
- Using a spoon or a cookie scoop, gently roll to form mixture into uniform balls (about 2 oz each). **See above for more meatball rolling tips.
- Add each meatball to a baking sheet with a wire rack to make sure the excess fat doesn't pool while the meatballs bake. Bake for 20 minutes at 400 degrees F.
- Once baked, toss the meatballs in a bowl with buffalo sauce and serve.
Notes
Store in the fridge for up to one week.