Week 8: Buffalo Chicken Meatballs (Whole30)

My love for hot sauce has been growing, and when I came across this recipe, I had to make it. Whole3O meals tend to be bland, so any recipe that calls for hot sauce or buffalo sauce is almost always a win in my book!

I followed a really easy recipe, that was basically three steps. Mix all of the ingredients together, turn them into meatballs and place them on a pan to bake! Maybe four steps if you want to drizzle more hot sauce on them once they are finished baking… which I obviously did. For this recipe, I used Franks RedHot which is one of my favorite.


After mixing all the ingredients together, you could roll the meat into balls, or use an ice cream scooper. I chose the scooper, because I personally do not like the feeling of rolling meatballs. They don’t look as nice with a scooper, but that wasn’t a big concern for me.

The directions also said to either put the meatballs in cast iron to bake or a parchment lined baking sheet. Since my cast iron wasn’t large enough, I split the meatballs between both. I figured it would also be a great comparison to determine which method made better meatballs.


Truthfully, the meatballs turned out about the same, but the clean up was MUCH easier using parchment paper on a baking sheet. So, if I made them again, which I will, I would opt for the easier clean up… because once you are full, all you want to do is lay on the couch and not scrub a cast iron!

Once my meatballs were done, I drizzled more hot sauce on them and served them with brussel sprouts! You could even dip them in Tessemae’s Creamy Ranch, which is Whole30 compliant.


They may not look exactly like meatballs, and more like meat-half-balls but they were so good, and it’s all the same once its in your stomach!


Let me know what you think!

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