My favorite way to celebrate the Super Bowl is to eat snacks, watch the commercials, and stream reruns of “Friday Night Lights” in the other room. That Tim Riggins though…*swoon* …At least until I know it’s a good game.
A few years ago, I had to stop eating the Buffalo Hot Wings, since they were a no-go on my gluten and dairy free diet. I pouted for a year and then decided to do something about it. As usual, there were quite a few unsuccessful attempts. But, I believe I’ve created a recipe worth sharing: Buffalo Chicken Meatballs. Gluten and dairy free, they are ugly as sin. But they are so very yummy that it makes up for it!
If you are feeling extra crafty, you little minx, feel free to shape them as footballs and decorate them as such. I would try, but my attempts would undoubtedly end up in the “Pinterest Fail” section. And let’s be honest, they already know me on a first name basis. Try them out and let me know what you think!
Buffalo Chicken Meatballs-Gluten and Dairy FreePrint Me!
- 1 lb. Ground Chicken
- 1 Egg
- 1 tsp Sea Salt
- 1 Tbs Garlic Powder
- 1 Tbs Almond Flour
- 2 Green Onions
- 1 Celery Stalk
- 3 Tbs melted Ghee
- 1/2 C. Franks Hot Sauce
Preheat oven to 400 degrees
In a large bowl, combine ground chicken through almond flour ingredients. Finely chop, or use a food processor to chop green onions and celery. Melt ghee until it is in liquid form. Add all ingredients to bowl and mix. Use hands or cookie/ice cream scoop to create meatball shape.
Place meatballs on a greased cookie sheet and bake in preheated 400 degree oven for 20 mins.
Serve plain or with your choice of dipping sauce and celery sticks.
If you would like more "heat" in your meatballs, increase the amount of Frank's Hot Sauce. Or simply drizzle sauce to the top when ready to serve.