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Recipe and photos courtesy of Kate Kordsmeier | Root and Revel

Here’s an excellent game day recipe for hungry sports fans. It’s also perfect as an appetizer, lunch or light meal for the kiddos.

These Buffalo Chicken Meatballs are paleo and Whole30 approved using real, all-natural, whole foods. 

More good news: these meatballs are insanely low calorie, low carb and low sugar, full of protein and chockfull of nutrients like B vitamins, Potassium, and Vitamin K.

Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 30 minutes

US Wellness Meats Shopping List: Ground Chicken

Ingredients

  • 2 pounds organic ground chicken (pasture-raised preferred)
  • 2 cloves garlic, minced
  • 1 yellow onion, finely diced
  • 2 stalks organic celery, finely diced
  • 1 large jalapeno, seeds and ribs removed, finely diced
  • 1 organic, pastured egg
  • 2 teaspoons organic coconut flour
  • 1/4 cup all natural Buffalo Sauce , plus 1 cup (I recommend Tessemae’s brand)
  • salt and pepper, to taste
  • scallions, for garnish
  • blue cheese (optional)
Recipe and Photos courtesy of Kate Kordsmeier | Root and Revel

Instructions

  1. In a large glass bowl, combine the ground chicken with garlic, onions, celery, jalapeno, eggs, coconut flour and 1/4 cup of buffalo sauce. Season with salt and pepper. Optional: if you want to add blue cheese, I recommend 1/4 cup here.
  2. Using your hands, thoroughly combine the meatball mixture together and form into small meatballs (about the equivalent of 2-4 bites). Don’t worry if the meat is a little sticky or if your meatballs aren’t perfectly smooth–they’ll cook up evenly under the broiler. Arrange the meatballs evenly on a baking sheet.
  3. Turn on your broiler to high (~550F) and place the baking sheet with the meatballs on the second rack. Broil for 10 minutes. Remove the baking sheet from the oven, and using tongs, flip the meatballs over. Broil for another 10 minutes. If you need to use 2 baking sheets, broil the meatballs in batches to ensure even cooking.
  4. Place the broiled meatballs into your slow cooker and cover with the remaining buffalo sauce. I often do this in layers to ensure the meatballs are evenly coated. Turn your slow cooker on low heat for at least 2 hours.
  5. Serve the meatballs directly from the slow cooker, topping with chopped scallions and optional blue cheese garnish. If you’re serving the meatballs at a party and want them to sit out, turn your slow cooker to warm and they’ll save all night. Enjoy!

Recipe Notes

If you don’t mind a little dairy, try adding 1/2 cup of blue cheese crumbles to the meatball mixture for an insanely delicious flavor boost! Likewise, you can garnish your meatballs with blue cheese dressing and serve alongside celery sticks.

See Kate’s original recipe on Root and Revel.

Meet The Chef

Kate Kordsmeier is an advocate for a healthy lifestyle and good nutrition. At her website, Root + Revel, Kate will empower you to live a more non-toxic life. Expect real food that tastes as good as it makes you feel. Deep dive into natural + holistic wellness topics, with a focus on hormones, gut + thyroid health. I’m living proof this natural lifestyle and healthy food heals!

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