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BUFFALO CHICKEN MEATBALLS

May 3, 2020 by Rachele at VFit Studio Leave a Comment

Print Recipe
Wondering where these meatballs could possibly include Nutrient Superstars? Well, we’ve snuck eggs, celery, onions, and carrot into these bad boys. Worried about the crazy-high sodium content of the buffalo sauce? Don’t worry – we’ve got you covered there, too – with an easy homemade wing sauce recipe. Serve over zucchini noodles or quinoa for an extra boost of nutrients, or on their own as an app.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Meatballs
  • 1 Pound ground meat of choice
  • 1 eggs
  • 1/2 Cup panko breadcrumbs
  • 1 carrot
  • 1 Stalk celery
  • 2 green onion
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 Ounce crumbled blue cheese high quality/grass fed, if possible
  • 1/2 Cup buffalo sauce ingredients listed seperately
  • 1 Tbsp butter grass fed if possible
Buffalo Sauce
  • 1 Cup apple cider vinegar
  • 1/2 Cup yellow onion chopped
  • 1/2 tsp coconut oil
  • 1/2 tsp salt
  • 10 fresno chilis (or other medium heat chili peppers)
  • 3 Cloves garlic diced
  • 3 Cups water
Prep Time 20 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Meatballs
  • 1 Pound ground meat of choice
  • 1 eggs
  • 1/2 Cup panko breadcrumbs
  • 1 carrot
  • 1 Stalk celery
  • 2 green onion
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 Ounce crumbled blue cheese high quality/grass fed, if possible
  • 1/2 Cup buffalo sauce ingredients listed seperately
  • 1 Tbsp butter grass fed if possible
Buffalo Sauce
  • 1 Cup apple cider vinegar
  • 1/2 Cup yellow onion chopped
  • 1/2 tsp coconut oil
  • 1/2 tsp salt
  • 10 fresno chilis (or other medium heat chili peppers)
  • 3 Cloves garlic diced
  • 3 Cups water
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Instructions
Buffalo Sauce
  1. Remove stems from chilies, and slice peppers.
  2. Sauté onion, garlic, and peppers in 1/2 teaspoon of coconut oil for 3 minutes on high.
  3. Add 2 cups of water, and cook on high stirring occasionally for 10–15 minutes.
  4. After 10–15 minutes, add an additional cup of water.
  5. Turn heat to medium, and continue to cook until all the water has evaporated and the peppers are soft.
  6. In a high-speed blender or food processor, blend the sautéed peppers, onion, and garlic.
  7. Add 1/2 teaspoon of salt, and slowly add in 1 cup of apple cider vinegar
  8. Blend until smooth.
Meatballs
  1. Preheat the oven to 350°F.
  2. Line a cookie sheet with foil and coat with nonstick spray.
  3. Cut the celery, carrot, and green onion into large chunks and throw into a food processor. Pulse to chop into small bits.
  4. In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, 1/2 the hot sauce and the blue cheese.
  5. Gently fold together to combine, but don't overmix.
  6. Form the mixture into small meatballs - you should get about 24 small meatballs.
  7. Place the meatballs on the cookie sheet and bake for 20 minutes.
  8. Remove the meatballs from the oven and allow to cool for a few minutes. Place the meatballs onto a serving dish and drizzle with butter/hot sauce mixture.
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Filed Under: MAIN DISHES Tagged With: Premium Recipe

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