Ingredients
- For The Meatballs & Buffalo Sauce:
- ¾ cup almond meal (or bread crumbs)
- 1 tablespoon raw sugar (or 1 teaspoon regular white sugar)
- One third cup finely chopped celery, plus another one-third cup (about 3 sticks)
- ½ small onion, finely chopped
- 1 large egg
- 4 medium size garlic cloves minced
- 2 green onions finely chopped
- 1 pound lean ground chicken
- Handful of Parsley finely chopped ( about 3 tablespoons)
- ½ teaspoon ground Cayenne pepper
- 1 teaspoon Salt and pepper
- ½ cup Frank's Red Hot Sauce, or Tabasco Sauce for a spicier flavor
- 3 tablespoons butter
- For The Blue Cheese Sauce:
- ¼ cup fat free plain Greek yogurt
- ¼ cup mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 ounces blue cheese, crumbled (1 ounce melted in microwave)
- One third cup fat free buttermilk
- Juice of ¼ lemon, or to taste
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely sliced green onion
- 2 tablespoons finely chopped celery
Make it step by step
- For The Meatballs & Buffalo Sauce:
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine ground chicken, almond meal, egg, garlic, onion powder, green onions, salt, pepper, and cayenne. With a wooden spoon or clean hands, stir until well combined.
- Roll the mixture into 1¼-to-1½-inch meatballs, forming about 21 meatballs.
- Place meatballs onto prepared baking sheet and bake for 20 minutes, or until a meat thermometer inserted in the center of the meatball reads 165 degrees.
- To make the Buffalo Sauce, add butter and sugar to a large pot over medium heat, and stir in Tabasco sauce. Allow the sauce to incorporate for 1-2 minutes, then turn off heat.
- Add the cooked meatballs to the pot, and gently coat them in the sauce. As the sauce cools, it will form a nice coating that sticks to the meatballs.
- Serve immediately, drizzled with blue cheese sauce, if desired
- For The Blue Cheese Sauce:
- Combine the first seven ingredients in a small bowl.
- Smash some of the blue cheese crumbles with the back of a spoon and stir to incorporate. Add parsley and celery.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Holly Sander, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.