Paleo Buffalo Chicken Meatballs With Ranch
Recipe type: meatballs, chicken, appetizer, main course
Cuisine: paleo, whole30
Serves: 44 balls
Meatballs are awesome, and these have just the right amount of spice... add the dipping sauce and oh my... so delicious!
  • For meatballs:
  • 2 lb ground chicken
  • 1-1/2 cups Paleo breadcrumbs (I ground up almond flour bread slices, but you can buy Paleo crumbs in a lot of markets now)
  • 2 eggs
  • 1 tsp garlic powder
  • 2 tsp dried minced onion flakes
  • 4 scallions, sliced
  • 2 Tbs minced fresh parsley
  • sea salt and black pepper, to taste
  • 1 cup paleo-friendly Buffalo wing sauce
  • For ranch dip:
  • ⅓ cup healthy mayonnaise (I used a chickpea based one)
  • ⅓ cup non-dairy plain yogurt (I used a cashew yogurt)
  • juice of ½ a lemon
  • 1 tsp raw apple cider vinegar
  • 1 Tbs nutritional yeast
  • sea salt, to taste
  1. Preheat your oven to 400°F.
  2. Line 2 baking sheets with parchment paper.
  3. Place all meatball ingredients into a large bowl and mush it up with your hands until it is combined.
  4. Roll into golf-ball size balls and arrange them in a single layer on the baking sheets, making sure they are not touching each other.
  5. Bake in the oven for 7 minutes.
  6. Flip the balls over and bake for an additional 6 minutes.
  7. Place the balls into your slow cooker.
  8. Pour the Buffalo sauce over the meatballs.
  9. Set the cooker on low and cook for 2 hours, then leave them on warm until you are ready to serve them.
  10. Make the ranch dip:
  11. Combine all of the ingredients in a blender until smooth and creamy.
  12. Stick toothpicks in the meatballs and serve them alongside the dip, or place the balls on a platter and drizzle them with the sauce.
  13. Enjoy!
Recipe by Kitchen of Youth at