Today, I made a mistake.
A huge mistake.
I sat down to eat leftover Buffalo Chicken Meatballs in front of my 14-year-old son, a.k.a., the Human Garbage Disposal.
“What’s that?” he asked because I had prepared them for the first time as a “test” on a night my kids were not home.
“Buffalo Chicken Meatballs,” I told him.
“Can I have them?” he asked.
“Well, these are mine, but you can have the other two that are left,” I said, feeling a little territorial over my lunch as he had just practically inhaled a Philly cheesesteak I’d come home from work to make him.
He inhaled the meatballs, too.
“Let’s make these again,” he said.
“How about Friday night?”
Buffalo Chicken Meatballs
1 lb ground chicken
1/2 cup almond flour
1/4 cup cheddar cheese
1/4 cup thick bleu cheese salad dressing, like Marie’s
1/4 cup Frank’s Hot Sauce, plus more for serving
Preheat oven to 500° F, and line a baking pan with parchment paper for easy cleanup.
Mix all the ingredients in a large bowl until well-combined. Your mixture will feel a little loose, but they will bake into tender meatballs. Shape into 9 meatballs, and place them on the parchment paper. They will spread a little during baking.
Bake for 15 minutes or until cooked through.
Serve with a drizzle of hot sauce and extra blue cheese dressing or ranch, if you prefer.
Makes 9 meatballs
Nutritional Information: Calories Per Serving: 176, Calories from Fat: 80, Fat: 9 g (5 g Saturated Fat), Cholesterol: 68 mg, Sodium: 313 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 0 g, Protein: 17 g.
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