It’s football season! And I couldn’t care less… just kidding. Kind of. I live in a state where college football is king, but I am a basketball girl at heart. The one thing about football I can get behind is tailgating! In my opinion, tailgating might be the best part of the game because there is so much delicious food! Also there might be some adult beverages, but I degrees. Tailgate season means the three B’s: burgers, brats and buffalo wings! These Buffalo Chicken Meatballs are sure to be a hit at any tailgate party!
These Buffalo Chicken Meatballs are from Caroline Potter of Colorful Eats new cookbook “All-American Paleo Table.” I met Caroline when at Paleo FX when a group of bloggers all stayed in a house together. Caroline was so sweet, and when she talked about her upcoming cookbook she had me dying to get my hands on it! I love all types of ethnic food, but there is something comforting about classic American dishes. From fried chicken to classic Thanksgiving stuffing to smoked meats and more, Caroline’s book shines with unique and delicious recipes. I love how the book is broken into different types of gatherings, such as game-day eats, old-fashioned diner favorites, movie night and daily gatherings. All-American Paleo Table contains more than 100 grain-free comfort foods. I can’t wait to make the smoky chipotle bacon stuffed burgers, smoker style brisket, skillet peach cobbler and smoked baby back ribs. Looks like I am going to need to borrow someone’s smoker!!
- 1 cup almond flour
- 2 tsp salt
- 2 tsp garlic powder
- 2 lbs ground chicken
- 1/3 cup green onions, chopped
- 2 tbls olive oil, for searing
- 2/3 cup Frank’s hot sauce
- 2 handfuls fresh arugula leaves
- 4 oz blue cheese crumbles, optional
- Coconut oil for greasing hands
- Preheat oven to 350 degrees fahrenheit and warm a large nonstick skillet to medium heat.
- In the bottom of a mixing bowl, sift together the almond flour, salt and garlic. Add in the ground chicken and green onions. Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to over mix because the chicken will become gummy.
- Lightly grease you hands with coconut oil*, shape the chicken into small meatballs and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands.
- Drizzle the olive oil in the warm skillet, swirling around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.
- Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. This is easiest if the baking dish is similar in size to the meatballs; I find that a 9 by 13 inch dish usually works well. Pour the hot sauce over the meatballs and place in the oven.
- Bake for 20 minutes.
- Serve over a bed of arugula with optional blue cheese crumbles or ranch dressing.
*I used a large cookie scoop greased with coconut oil to make uniform meatballs, which made about 28 meatballs.
Be sure to check out All-American Paleo Table!