Indulge in these zesty, high-protein Buffalo Chicken Meatballs
Ingredients
- 1 lb ground chicken (lean, pasture-raised preferred)
- 1/2 cup buffalo sauce, divided (look for vinegar-based, no-sugar-added options)
- 1 large egg (organic, omega-3 enriched)
- 1/3 cup superfine almond flour (a grain-free, high-fiber binder)
- 2 cloves garlic, minced (fresh, anti-inflammatory)
- 1/4 cup green onions, finely chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Optional: Blue cheese crumbles and extra scallions for garnish
Blue Diamond Almond Flour: View on Amazon
*Expert Tip: Using superfine almond flour instead of breadcrumbs maintains a moist texture while keeping the recipe gluten-free and lower on the glycemic index.
Primal Kitchen Buffalo Sauce: View on Amazon
*Expert Tip: Choosing a sauce made with avocado oil avoids inflammatory seed oils commonly found in standard buffalo marinades.
Preparation Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine: In a large glass mixing bowl, combine the ground chicken, egg, almond flour, 3 tablespoons of buffalo sauce, minced garlic, green onions, and seasonings. Mix gently by hand until just incorporated.
- Portion: Using a small cookie scoop, form approximately 28 meatballs (about 1 inch in diameter). Pro Tip: Lightly dampen your hands with water to handle the chicken mixture more easily.
- Bake: Arrange meatballs on the prepared tray. Bake for 18-20 minutes, or until cooked through and no longer pink in the center.
- Glaze & Serve: Remove from the oven and toss the meatballs in the remaining buffalo sauce. Garnish with fresh green onions and serve alongside fiber-rich celery and carrot sticks.
Air Fryer Method: For an extra-crispy exterior, place meatballs in a single layer in the air fryer basket. Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through. This method provides a delicious “fried” texture using only hot air circulation.
Professional Notes & Storage
Refrigeration: Storage: Place cooled meatballs in a BPA-free airtight container. They will remain fresh and flavorful in the refrigerator for up to 4 days, making them a premier option for high-protein meal prep.
Freezing: Freezing Instructions: To preserve nutrient density for the long term, flash-freeze meatballs on a tray for one hour before transferring them to a heavy-duty freezer bag. They can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating gently in the oven or air fryer.
