Buffalo Chicken Meatballs (Paleo, Whole30, Low Carb)

It’s Tuesday, which means it’s time to post a new recipe. I originally started the Recipe Tuesday tradition on Instagram, but this is the birth place of all my creations, so don’t forget to check it every week  🙂

Anyway, today I’m going to share a recipe for the Buffalo Chicken Meatballs (Paleo, Whole30, Low Carb) which is something that really deserves attention. The recipe is stupid easy, but the outcome is sooo good. Really, shake things up a little and make some meatballs instead of chicken wings. You won’t regret it. There’s still plenty of zing and punch in the sauce, but the meatballs are just nice and juicy (and not fried). It’s such a versatile meal too, perfect as an appetizer, snack with drinks and definitely great as a main course when combined with some veggies. No need to lick your fingers, but if that’s your thing then go for it.





The sauce is made with butter which is not allowed on the Whole30, but simply swap it for ghee and you have a beautiful compatible version. You can also play with the spiciness of the meal by adjusting the amount of cayenne pepper. I find the recipe just slightly spicy, but if you don’t like the heat, then you can leave the cayenne pepper out altogether. As you can see I enjoyed the buffalo chicken meatballs with a light coleslaw, but for example rice or cauliflower rice would be an excellent side as well.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs (Paleo, Whole30, Low Carb)
 
The peckish girl:
Ingredients
  • For the meatballs:
  • 500g chicken mince
  • 1 tsp fermented garlic paste
  • 1 tsp smoked paprika powder
  • 1 tsp coriander powder
  • Salt and pepper
  • 1 egg
  • 2 tbsp flaxseed meal
  • 2 tbsp coconut flour
  • Buffalo sauce:
  • 3 tbsp ghee or butter
  • 4 tbsp Frank’s Red Hot
  • ¾ tbsp apple cider vinegar
  • 1 tsp coconut aminos
  • ½ tsp garlic powder
  • Pinch of cayenne pepper
Instructions
  1. Place all the ingredients for the meatballs into a bowl.
  2. Mix everything together and let the mixture sit for a few minutes, so the flaxseed and coconut flour can soak up some of the moisture.
  3. With your hands roll small meatballs out of the mixture. The chicken is very sticky, so it's easier to wet your hands slightly, it will make the process easier.
  4. Place the meatballs into an air-fryer and set it for 20 minutes at 160 C. If you don't have an air-fryer, you can definitely make the buffalo chicken meatballs in an oven, but leave them in for a bit longer (around 30 minutes). To see if your meatballs are cooked through, you can simply cut one in a half. They should be juicy, but without too much liquid running out of them.
  5. While you're waiting for the meatballs to cook, you can make the Buffalo sauce.
  6. Place a small pot over a medium heat and put the butter in.
  7. Once the butter is melted add all the other ingredients and stir the mixture.
  8. Bring it to boil and once it starts bubbling, lower the heat and let the sauce simmer for next 4-5 minutes, stirring occasionally.
  9. Then pour the sauce into a bowl and toss the chicken meatballs through.
  10. Serve for example with coleslaw salad, rice or cauliflower rice.

Buffalo Chicken Meatballs



Buffalo Chicken Meatballs

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