Buffalo Chicken Meatballs with Homemade Ranch

• Gluten free

• Meat

  • 2/3 cup Buffalo hot sauce
  • 2 lbs Ground chicken

• Produce

  • 2 handfuls Arugula leaves and/or carrot and celery sticks, fresh
  • 1 tbsp Chives, Fresh
  • 1 clove Garlic
  • 2 tsp Garlic powder
  • 1/3 cup Green onions
  • 1/2 tsp Onion powder
  • 1 tsp Parsley, fresh

• Canned Goods

  • 2 tbsp Coconut milk, full fat unsweetened

• Condiments

  • 1 tsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 cup Almond flour
  • 1/4 tsp Black pepper, Cracked
  • 2 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Blue cheese crumbles
  • 1/2 cup Sour cream

Found on acleanbake.com

Description

Ingredients

• 1 cup almond flour
• 2 teaspoon salt
• 2 teaspoon garlic powder
• 2 lbs ground chicken
• 1/3 cup green onions, chopped
• 2 Tablespoons olive oil, for searing
• 2/3 cup buffalo hot sauce of choice (see note)
• 1/2 cup sour cream, or use mayo for dairy free option
• 2 Tablespoon full fat unsweetened coconut milk
• 1 clove garlic, crushed
• 1 Tablespoon fresh chives, finely chopped
• 1 teaspoon fresh parsley, finely chopped
• 1 teaspoon fresh-squeezed lemon juice
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon cracked black pepper, or to taste
• 2 handfuls fresh arugula leaves and/or carrot and celery sticks
• 4 ounces blue cheese crumbles (omit if dairy free)

Directions

• Preheat the oven to 350F and warm a large nonstick skillet to medium heat. Make the meatballs: In the bottom of a mixing bowl, sift together the almond flour, salt and garlic. Add the ground chicken and green onions. Use your hands to mix the ingredients together, but be careful not to overmix (the chicken will become gummy). Portion the meat into Tablespoons. Roll each into a ball and set aside on a plate. Once all the chicken has been made into meatballs, drizzle the olive oil into the warm skillet, swirling around to coat all sides of the skillet. Sear the meatballs for 4-5 minutes, flipping about halfway through. They will not brown completely; flip or remove from the pan when a crust just starts to form. You may have to do this in two batches. Once the meatballs are seared, transfer them to a baking dish that just fits them all (i.e. dont space them out) and pour the buffalo sauce over them. Bake for 10-15 minutes until cooked through. While the meatballs are baking, make the ranch dipping sauce by whisking together all of the ingredients. To serve, skewer each meatball with a toothpick, and place them on a bed of arugula, sprinkled with blue cheese crumbles (if using). Finish off the presentation with a bowl of the ranch sauce and the celery and carrot sticks.