Chicken, Cooking, Spicy, Whole30

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.

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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.

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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.

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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!

-R-

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