Guest Post: Buffalo Chicken Meatballs

• Gluten free

• Meat

  • 10 tbsp Frank s hot sauce
  • 1 1/2 lb Ground chicken or turkey

• Produce

  • 2 Celery ribs, finely diced (heaping 1/2 cup, small
  • 3 Garlic cloves
  • 1 tsp Garlic powder
  • 1 Garnish with green onions and/or parsley - optional
  • 1/2 Onion, small

• Canned Goods

  • 3/4 cup Chicken broth

• Baking & Spices

  • 1/3 cup Almond flour
  • 1/4 tsp Black pepper
  • 2 tsp Tapioca or arrowroot starch

• Nuts & Seeds

  • 2 tbsp Coconut aminos

• Dairy

  • 10 tsp Ghee

Found on paleomg.com

Ingredients

• 1 tsp. ghee
• 2 small celery ribs, finely diced (heaping ½ cup)
• ½ small onion, finely diced onion (heaping ½ cup)
• 3 garlic cloves, minced
• 1½ lbs. ground chicken or turkey
• ⅓ cup almond flour
• 2 Tbsp. Frank’s Hot Sauce
• ¼ cup chicken broth
• Homemade Ranch – optional but highly recommend :)
• Garnish with green onions and/or parsley – optional
• ½ cup Frank’s Hot Sauce (add ¼-½ tsp. cayenne for more kick)
• ½ cup chicken broth
• 3 Tbsp. ghee
• 2 Tbsp. coconut aminos
• 1 tsp. garlic powder
• ¼ tsp. black pepper
• 2 tsp. tapioca or arrowroot starch

Directions

• In a large skillet on medium-high heat, add the ghee, celery, onion and garlic cloves. Sauté until translucent and a little brown. Remove from the skillet and let cool slightly.
• Next in a bowl, combine and mix together the chicken, almond flour, hot sauce and sauteed veggies.
• Form into 24 golf ball-sized meatballs.
• In the same large skillet you used for a sautéing the vegetables, add ¼ cup of chicken broth and heat to medium-high heat. Once chicken broth is simmering, add meatballs. Cook on medium-high heat for 6-7 minutes, flip and cook for an additional 6-7 minutes or until cooked through. Meatballs should be firm when done. Remove from skillet.
• In the same skillet, add the sauce ingredients except for the starch. Heat to boil, then reduce heat and simmer for 4-5 minutes. Lastly, stir in the starch to thicken.
• Add the meatballs to the skillet and toss gently to coat.
• Serve on spaghetti squash, drizzle with homemade ranch and garnish with green onions and parsley if desire.