Paleo Buffalo Chicken Meatballs | Freckled Italian

  • About a pound of ground chicken
  • 1/4 cup almond flour
  • 1/4 + 1/2 cup Frank’s hot sauce
  • 1 teaspoon garlic powder
  • At least 2 tablespoons of butter
  • Olive oil for frying
  • Salt and pepper, to taste

Instructions: 

  1. In a large bowl, combine chicken, almond flour, 1/4 cup hot sauce, garlic powder, salt, and pepper. Mix well and begin to form meatballs (1-2 tablespoons each).
  2. Heat olive oil in a large pan or skillet and carefully place meatballs in hot oil over medium-high heat. Allow to brown, about five to seven minutes per side.
  3. In another large bowl, heat 1/2 cup of hot sauce and the butter. Stir until combined. 
  4. When the meatballs are cooked, transfer to the bowl of Buffalo sauce and toss carefully (chicken meatballs aren’t as sturdy as beef ones, so be gentle or they may break apart a bit).
  5. Serve with bleu cheese if desired. Enjoy!

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