Recipes

Keto Buffalo Chicken Meatballs Recipe

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Atkins Keto Buffalo Chicken Meatballs
0.4g
Net Atkins Count TM
Prep Time: 20 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
15.2g

Protein

10.9g

Fat

0.8g

Fiber

163.2cal

Calories

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INGREDIENTS

  • 16 oz ground chicken FNDDS
  • 0 1/4 cup flaxseed meal Bob's Red Mill
  • 3 Tbsp fresh celery, diced USDA
  • 3 Tbsp fresh chives USDA
  • 1 lrg raw egg USDA
  • 4 tsp ranch salad dressing Primal Kitchen
  • 1 tsp table salt USDA
  • 0 1/2 tsp black pepper, ground USDA
  • 2 1/2 Tbsp butter, salted USDA
  • 0 1/2 cup original chicken wing buffalo sauce Frank's Red Hot
  • 1 ea fresh celery stalk, small, 5" FNDDS

DIRECTIONS

  1. Heat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, gently fold together ground chicken, flaxseed meal, diced celery, 3 tablespoons minced chives, lightly beaten egg, no sugar added ranch dressing, salt and pepper until evenly distributed. Do not overwork. Divide meat into 18 balls, each about 2 tablespoons, and place on the prepared baking sheet.
  3. Bake for 20 minutes, or until browned on top and reaches an internal temperature of 165°F.
  4. In a medium saucepot over medium-low heat, warm butter and buffalo sauce, stirring regularly until butter is melted and sauce is slightly thickened, about 5 minutes. Coat each cooked meatball in sauce, and place on a serving plate. Spoon any remaining sauce evenly over the meatballs, and garnish with the remaining tablespoon minced chives. One serving is two meatballs with about 1 tablespoon sauce.
  5. To garnish these orange meatballs with celery to make them look like pumpkins, use sections of internal celery stalks with leaves. Cut stalks to make pumpkin stems and gently push, along with a celery leaf, into each meatball. 

Cooking Tip

There are two slightly tricky parts to this recipe. First, don’t overwork the meatball mixture. Place all the ingredients in the bowl, then gently fold them until everything looks evenly distributed. Overmixing will make these meatballs tough. The second trick is to make these look like little pumpkins. We used the tender internal celery stalks, cutting short sections of celery stalk and pairing those with single celery leaves to create a stalk and leaves that are reminiscent of a pumpkin stalk with leaves.