Buffalo Chicken Meatballs

GLUTEN + DAIRY FREE

Great as an appetizer for a football game or served as dinner over rice!

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Ingredients |

MEATBALLS

• 1 lb ground chicken

• 1/2 cup gluten free panko breadcrumbs

• 1 egg

• 1/2 teaspoon Worcestershire sauce

• 1 tablespoon Frank’s Red Hot Original Sauce

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

SAUCE

• 3 tablespoons dairy free butter

• 3/4 cup chicken broth

• 1/4 cup Frank’s Red Hot Original Sauce

• 1 1/2 tablespoons Hidden Valley ranch seasoning

• 1/2 cup dairy free sour cream

• 1/4 cup almond milk

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Instructions |

• If you are making these for a main dinner meal, put on 2 cups of uncooked rice into a rice cooker and set aside. If you are making these as an appetizer, ignore the rice suggestion :)

• Add the meatball ingredients together. Add the ground chicken, egg, panko breadcrumbs, Worcestershire sauce, Frank’s Red Hot Original Sauce, garlic powder, onion powder, salt, pepper. Mix them together with your hands. The mixture will be fairly wet so you might have to be careful as you roll them in your hands.

• Set aside the raw meatballs on a plate or parchment paper.

• Add about 3 tablespoons of olive oil to a pan and turn it to medium high heat.

• Once the oil is to temperature, turn it down a bit (closer to medium heat) and add in half of the meatballs. Cooking them in two batches will make it easier to cook.

• Turn them every few minutes to ensure they get cooked on all sides.

• Once they are all a light golden brown, remove them from the pan, place them in a bowl and add the second batch.

• Cook the second batch and put them in the bowl with the other cooked meatballs. You might need to add a little more olive oil to the pan when you go to cook the second batch.

• Once all of the meatballs have been removed, turn off the heat and let the oil cool down for a minute or two. Grab the 3 tablespoons of butter and add to the pan once it has had a minute to cool. Let the butter melt.

• Add in the 3/4 cup of chicken broth and 1/4 cup of Frank’s Red Hot Original Sauce. Stir it well and then bring it to a low boil on medium high heat.

• Add all of the meatballs back in and cook for another 7-10 minutes or until they are cooked all the way through. This timing will depend on how big you make your meatballs so make sure you check them before serving.

• Once everything is cooked, turn off the heat and stir in 1/4 cup of dairy free sour cream and 1/4 almond milk. This is to control the amount of overall spice so if you like your meatballs on the spicy side, just add 1/4 cup of sour cream (or omit all together). If you want to tone down the spice level, continue adding sour cream and/or almond milk until it reaches your desired spice level.