BUFFALO CHICKEN MEATBALLS with CREAMY MASHED POTATOES & CARROT CELERY SALAD

BUFFALO CHICKEN MEATBALLS  – classic taste in a finger free meatball.
3/4 pound ground Chicken
Juice of 1 Lemon
2 tablespoons Butter, melted
1/4 cup Panko Bread crumbs
1/3 cup chicken broth
1-3 tablespoons to 1/4 cup Frank’s hot sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper

  • Heat 2 teaspoons of avocado oil on medium-high until hot.
  • In a large bowl, combine the chicken, breadcrumbs, and spices.
  • Season with salt and pepper to taste. Gently mix to combine.
  • Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate.
  • Heat 2 teaspoons of avocado oil on medium-high until hot.
  • Add the meatballs and cook, turning occasionally 8 to 10 minutes, or until browned and cooked through.
  • Whisk together the butter and chicken broth.
  • Add to the pan with the meatballs, cooking 1-2 minutes, frequently spooning the sauce over the meatballs.
  • Turn off the heat and stir in as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
  • Season with salt and pepper to taste.
  • Serve with creamy mashed potatoes, veggies.
  • Enjoy!

 

WARM CARROT-CELERY SALAD
Avocado oil
2 stalks celery, thinly sliced
2 large carrots, peeled, halved & sliced
1 small shallot, halved and sliced
FRESH ground salt and pepper, to taste

  • Heat a large skillet over medium heat.
  • Add avocado oil.
  • Add carrot pieces, season with salt and pepper, cooking 4-5 minutes until lightly browned and soft.
  • Add celery, seasoning again.
  • Transfer to a bowl, cover and keep warm.

Featured at Melt In Your Mouth Monday #392 1-6-2019

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