Paleo Buffalo Chicken Meatballs With Ranch
Author: Stacey@Kitchen Of Youth
Recipe type: meatballs, chicken, appetizer, main course
Cuisine: paleo, whole30
Serves: 44 balls
- 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
- Preheat your oven to 400°F.
- Line 2 baking sheets with parchment paper.
- Place all meatball ingredients into a large bowl and mush it up with your hands until it is combined.
- 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.
- Bake in the oven for 7 minutes.
- Flip the balls over and bake for an additional 6 minutes.
- Place the balls into your slow cooker.
- Pour the Buffalo sauce over the meatballs.
- Set the cooker on low and cook for 2 hours, then leave them on warm until you are ready to serve them.
- Make the ranch dip:
- Combine all of the ingredients in a blender until smooth and creamy.
- Stick toothpicks in the meatballs and serve them alongside the dip, or place the balls on a platter and drizzle them with the sauce.
- Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/paleo-buffalo-chicken-meatballs-with-ranch/
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