Buffalo Chicken Meatballs

If you love buffalo wings, you need these in your life! I looked far and wide for a delicious, low carb buffalo chicken meatball and one thing was always missing-FLAVOR! So I created my own and they will not disappoint! These are perfect for entertaining, and since they are made with almond flour instead of bread crumbs, they'll make your low-carb gluten-free guests super happy! I honestly don't know if I could bring myself to share these with others if I didn't double the recipe! These protein packed chicken meatballs are great on their own, but I serve them with a creamy ranch dip and veggies like carrot sticks, celery and pickles.

*Notes: I used almond flour in these, but you can easily substitute breadcrumbs or panko crumbs.

I used mozzarella cheese, which can be omitted or substituted for your favorite cheese. Blue cheese or feta would make delicious substitutions!

Ingredients:

• 1 pound of ground chicken

• 1 cup almond flour*

• 1 cup mozzarella cheese*

• 1/2 cup butter

• 1/3 cup hot sauce ( Texas Pete or Louisiana recommended)

• 1 large egg

• I chopped onion ( I use a sweet onion)

• 5 cloves of garlic, minced

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon dried chives- optional ( can use a handful of chopped fresh)

• 1 tablespoon dried parsley-optional ( can use a handful of chopped fresh)

• Salt and pepper to taste

Directions:

1. Over a medium heat, sauté onions and garlic in a little olive oil for 3-5 minutes until softened.

2. In a sauce pan over medium heat combine hot sauce and butter until butter is melted. Remove from heat and allow to cool a bit.

3. In a separate bowl combine remaining ingredients

4. Add sautéed onions and garlic

5. Use your hand to combine mixture thoroughly

6. Add 1/2 of the hot sauce/butter mixture, reserving the remaining 1/2

7. Use your hands to fully incorporate hot sauce into meat mixture

8. Form into 20-24 1 inch meatballs

9. Place on parchment lined baking sheet

10. Bake at 400 degrees for 25-30 minutes, DO NOT OVER BAKE

11. Remove from oven and let them cool on baking sheet 10 minutes

12. Toss in remaining sauce and serve!