Buffalo Chicken Meatballs With Ranch Dipping Sauce {paleo, Whole 30}

These crispy on the outside, juicy on the inside buffalo chicken meatballs are tender and juicy. Since they're baked in a mini muffin tin, they roast and boil at the same time. Perfect for game day, these bite-sized beauties are a high-protein, low carb, keto-friendly, paleo-friendly snack/app/dinner that you'll want to enjoy long after the game is over!

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Servings: 6

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 pound ground chicken

1 egg 3/4 cup almond flour, divided

1/3 cup chopped green onion

1/3 cup buffalo sauce

1 teaspoon garlic salt

1/2 teaspoon smoked paprika

1/2 cup avocado mayo, organic sour cream, or organic greek yogurt

1/4 cup full fat, canned coconut milk

1/2 teaspoon each dried parsley, dried dill, garlic powder, onion powder, and dried chives

1/4 teaspoon black pepper and salt


1Preheat the oven to 400.

2Spray or grease 2 mini muffin tins with coconut oil.

3In a medium-sized mixing bowl, gently combine chicken, egg, 1/4 cup almond flour, green onion, buffalo sauce, garlic salt, and smoked paprika. Using a tablespoon, scoop into 1-inch balls.

4In a small mixing bowl, pour in 1/2 cup almond flour. Roll each meatball in the almond flour, lightly coating the outside. Place into the muffin tin. Repeat until 24ish meatballs have been formed and are ready for action.

5Bake for 10 minutes, then remove the meatballs to flip each one over with a fork. Bake for another 10 minutes.

6Meanwhile, prepare the ranch dipping sauce by whisking together mayo with the remaining seasonings. Cover and chill until ready to get your dip on.

7Enjoy within 5-7 days. Leftover meatballs can be frozen.

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