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Buffalo Chicken Meatballs recipe from the cookbook, All-American Paleo Table by Caroline Potter. A perfect game-day snack or dinner. Superbowl food at its best (and healthy too!)

Paleo Buffalo Chicken Meatballs

Author: Caroline Potter
Servings: 16 meatballs
This Paleo and Whole30 recipe is from All-American Paleo Table by Caroline Potter and is shared here with her permission. This is a creative twist on the classic buffalo chicken wings, made into meatballs instead! These are perfect for game-day festivities because you can wrap them in foil and keep them warm until you are ready to eat. They’re packed with flavor and a bit of heat, and delicious served over a bed of arugula with blue cheese crumbles or Creamy Ranch Dressing (page 168 of the cookbook).
Prep Time 10 mins
Cook Time 30 mins

Ingredients
  

  • 1 cup almond flour
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 lbs ground chicken
  • 1/2 cup green onions (chopped)
  • 2 tbsp olive oil (for searing)
  • 2/3 cup buffalo hot sauce*
  • 2 handfuls fresh arugula leaves
  • 4 oz blue cheese crumbles (omit for dairy free)
  • coconut oil (for greasing hands)

Instructions
 

  • Preheat the oven to 350°F and warm a large nonstick skillet to medium heat.
  • In the bottom of a mixing bowl, sift together the almond flour, salt and garlic.
  • Add in the ground chicken and green onions.
  • Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to over mix because the chicken will become gummy.
  • Lightly grease your hands with coconut oil, shape the chicken into small meatballs and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands.
  • Drizzle the olive oil in the warm skillet, swimming around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.
  • Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. This is easiest if the baking dish is similar in size to the meatballs; I find that a 9 by 13 inch dish usually works well.
  • Pour the hot sauce over the meatballs and place in the oven. Bake for 20 minutes.
  • Serve over a bed of arugula with blue cheese crumbles or Ranch Dressing.

Notes

*Caroline uses Frank’s hot sauce.
If you cannot find ground chicken, most butchers will freshly grind chicken thighs for you. Just ask!
Course: Main Dish
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !