Wednesday, November 21, 2012

The Meatball Shop's Mini Buffalo Chicken Balls




  • 2 tablespoons olilve oil
  • 4 tablespoons (1/2 stick)  butter
  • 1/3 cup Frank's Red Hot sauce or any other favorite hot sauce
  • 1 pound ground chicken
  • 1 large egg
  • 1/2 celery stalk, minced
  • 3/4 cup almond meal or flour
Yields: 40 3/4-inch meatballs or 5 rissoles


Preheat the oven to 450°F. Drizzle the  oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface or fry in pan. Server with Paleo Ranch Dressing over salad. 

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