Shout out to Amy B. for recommending this recipe!
INGREDIENTS:
Chicken Meat Balls:
2 pounds ground chicken
2 cups shredded zucchini (drained)
2 cloves garlic minced
¼ cup hot sauce
1 teaspoon salt
avocado oil or refined coconut oil for frying
Buffalo Sauce:
1 cup hot sauce like Frank’s Red Hot
¼ cup butter
1 teaspoon garlic powder
½ cup coconut cream or half and half
¼ teaspoon saltj
INSTRUCTIONS:
In large bowl mix all meatball ingredients with hands until well combined. Do not overmix.
Use disher or spoons to portion out individual, uniform balls. Roll each ball between your palms until smooth. Place on a large plate or baking sheet. Repeat until all meatball mixture is used.
Heat a large skillet over medium heat and add enough oil to coat the bottom with a thin layer. Add meatballs in one layer, making sure to not overcrowd. Cook until bottoms are browned then, using a spatula, push meatballs around until all sides are browned and meatballs are cooked through.
Use a slotted spoon to transfer meatballs from skillet then return to heat. Repeat the previous step to cook remaining meatballs.
When all meatballs are cooked, wipe out the skillet with a paper towel then return to stovetop over medium heat. Pour in all sauce ingredients and whisk until smooth. Cook until bubbly then reduce heat to low and add meatballs. Let cook until sauce is slightly thickened and meatballs have absorbed some sauce, about 3-5 minutes.
Drizzle with ranch dressing and serve with celery sticks and blue cheese.
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