Ingredients
- 1 cup almond flour
- 2 tsp salt
- 2 tsp garlic powder
- 2 lbs ground chicken
- ⅓ cup green onions, chopped
- 2 tbsp olive oil, for searing
- ⅔ cup buffalo hot sauce (I used my wing sauce)
- 2 handfuls fresh arugula leaves, optional
- 4 oz blue cheese crumbles, optional
- Coconut oil for greasing hands
Instructions
- Preheat oven to 350 degrees fahrenheit and warm a large nonstick skillet to medium heat.
- In the bottom of a mixing bowl, sift together the almond flour, salt and garlic. Add in the ground chicken and green onions. Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to over mix because the chicken will become gummy.
- Lightly grease you hands with coconut oil, shape the chicken into small meatballs and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands.
- Drizzle the olive oil in the warm skillet, swirling around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.
- Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. This is easiest if the baking dish is similar in size to the meatballs; I find that a 9 by 13 inch dish usually works well. Pour the hot sauce over the meatballs and place in the oven.
- Bake for 20 minutes.
- Serve over a bed of arugula with optional blue cheese crumbles or ranch dressing.
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