Buffalo Chicken Meatballs
These buffalo chicken meatballs are an easy, delicious appetizer when entertaining! We recently discovered a clean cauliflower breadcrumb at our local grocery store that perfectly resembles a panko breadcrumb. Make a little extra buffalo sauce for dipping and serve with dairy-free ranch. Happy snacking!
Ingredients
- 1 1/2 lbs organic ground chicken
- 1/2 cup cauliflower breadcrumbs (Shop here)
- 1 egg
- 1/2 onion grated on a cheese grater
- 1 stick of celery grated on a cheese grater
- 1 tsp salt (We love TDW Mineral Salt!)
- 1/2 tsp garlic powder
- 1 tbsp chopped chives, plus more for garnish
- Dairy-free ranch, for garnish
Sauce:
- 1/2 cup Primal Kitchen buffalo sauce
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray with avocado or olive oil.
- Place all of the ingredients into a mixing bowl and gently combine with a rubber spatula. You don't want to overwork the filling. Gently scoop about 2 tablespoons of the filling into a ball and place on the sheet. You should get about 15 to 16 meatballs.
- Bake in the oven for 18 minutes.
- While the meatballs are baking, melt the 2 tablespoons of butter in a small saucepan and add the buffalo sauce. Whisk and gently heat.
- When the meatballs are finished, remove from the oven and using tongs, place the meatballs into a large bowl. Pour over the buffalo sauce and toss around the meatballs to coat.
- Arrange on a platter and garnish with fresh chopped chives and a drizzle of ranch dressing. Serve immediately. Enjoy!