Mini Low-Carb Buffalo Chicken Meatballs

Meatballs6

These meatball appys are amazing. Tender, juicy, and meaty with a bite that hits you in the back of the throat. Mmmmmm. The secret to making any kind of low-carb meatballs is to replace bread crumbs with pulverized pork rinds. And, pork rinds have more flavor than bread crumbs. Case closed. These are the best meatballs you’ll ever eat, low-carb or not. I came to this recipe because one of my daughters had buffalo chicken meatballs at a local restaurant and they were outrageously good. I improvised the meatball recipe, but I got the sauce directly from the chef. All you need is a few fresh ingredients and a food processor. What? You don’t have one? You can get one for 40 bucks at Wal Mart. No excuses. Go get one now! I consider kitchen gadgets a medical expense. You should too. 🙂

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Mini Low-Carb Buffalo Chicken Meatballs
Tender, juicy, and meaty with a bite that hits you in the back of the throat.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
meatballs
Ingredients
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
meatballs
Ingredients
Instructions
  1. Preheat oven to 450 F. Coat a 9×9 inch baking dish with the olive oil and set aside.
  2. Grind a bag of pork rinds in a food processor to a fine powder, and measure out 3/4 cup. I find adding some fresh rosemary (2 sprigs worth) to the pork rind crumbs makes for a nice meatball.
  3. Weigh out 1 pound of boneless skinless chicken thighs (roughly 2 thighs) and grind with a meat grinder or food processor. Now you're ready.
  4. Combine the ground chicken, egg, celery, pork rind dust, parm, onion powder, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated. This is where you can experiment with flavors. Cumin? Garlic? Why not!?
  5. Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, next to each other, so that they touch. This will ensure they will be soft and moist.
  6. While the meatballs are roasting, combine the butter, blue cheese, cream, and hot sauce in a small saucepan, and cook over low heat, whisking until the butter and cheese are melted and fully incorporated.
  7. Remove from heat. Add more heavy cream here if the hot sauce is too strong.
  8. Roast meatballs for about 10-13 minutes, or until firm. Toss the meatballs in the sauce and serve.
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Notable Replies

  1. matt says:

    My youngest daughter loves wings. I am hoping I can get her to try these. If not more for me!

  2. Dmes10 says:

    These sound delicious Carl

  3. matt says:

    @Dmes10vi think you mean @carl not me. :wink:

  4. Dmes10 says:

    Corrected :slight_smile:

  5. If you want to make these but don't have celery handy, they're quite delicious with celery salt :slight_smile:

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