Keto Buffalo Chicken Meatballs
0.4g
Net Carbs
15.2g
Protein
10.9g
Fat
0.8g
Fiber
163
Calories
Cooking tip: There are two slightly tricky parts to this recipe. First, don’t overwork the meatball mixture. Place all the ingredients in the bowl, then gently fold them until everything looks evenly distributed. Overmixing will make these meatballs tough. The second trick is to make these look like little pumpkins. We used the tender internal celery stalks, cutting short sections of celery stalk and pairing those with single celery leaves to create a stalk and leaves that are reminiscent of a pumpkin stalk with leaves.
Ingredients:
- 16 ounces ground chicken FNDDS
- 3 tablespoons fresh chives USDA
- 1/2 cup original chicken wing buffalo sauce Frank's Red Hot
- 1/4 cup flaxseed meal Bob's Red Mill
- 1 lrg raw egg USDA
- 2 1/2 tablespoons butter, salted USDA
- 3 tablespoons fresh celery, diced USDA
- 4 teaspoons ranch salad dressing Primal Kitchen
- 1 teaspoon table salt USDA
- 1/2 teaspoon black pepper, ground USDA
- 1 ea fresh celery stalk, small, 5" FNDDS
Directions:
- Heat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, gently fold together ground chicken, flaxseed meal, diced celery, 3 tablespoons minced chives, lightly beaten egg, no sugar added ranch dressing, salt and pepper until evenly distributed. Do not overwork. Divide meat into 18 balls, each about 2 tablespoons, and place on the prepared baking sheet.
- Bake for 20 minutes, or until browned on top and reaches an internal temperature of 165°F.
- In a medium saucepot over medium-low heat, warm butter and buffalo sauce, stirring regularly until butter is melted and sauce is slightly thickened, about 5 minutes. Coat each cooked meatball in sauce, and place on a serving plate. Spoon any remaining sauce evenly over the meatballs, and garnish with the remaining tablespoon minced chives. One serving is two meatballs with about 1 tablespoon sauce.
- To garnish these orange meatballs with celery to make them look like pumpkins, use sections of internal celery stalks with leaves. Cut stalks to make pumpkin stems and gently push, along with a celery leaf, into each meatball.
