I have a handful of 2019 resolutions I didn’t include in my 2019 Goals + Words of the Year post. One of them is to try new recipes and cook more. I technically cook almost daily, but I’m the queen of the shortcut – steamable bags of pasta instead of waiting for the water to boil and then for the noodles to cook, buying things pre-packaged instead of creating them myself… I also got into a rut of cooking the same things over and over.
That’s one of the (many) good things about Whole30. A lot of my favorite recipes aren’t Whole30-friendly, so it forces me out of my standard rotation of meal options to try something new. I decided to take a standard meatball recipe and try to make compliant buffalo chicken meatballs for lunches last week. The verdict? They were delicious.
They were also relatively easy to make, which is always a win. I served them over a bed of zucchini noodles, and found them especially delicious.
- 1 lb ground chicken
- 3 green onions, chopped
- ¼ cup Frank’s Red Hot sauce
- 1 egg
- 2 tbsp Primal Plate mayo*
- ½ tsp salt
- ¼ cup coconut flour
- Preheat oven to 400
- Mix all ingredients in a large bowl – get in there with your hand if you’re not squeamish about touching raw meat
- Mold mixture into balls**
- Place on a baking sheet lined with parchment paper and bake for 20-25 minutes; drizzle with more hot sauce, if desired
*I used Primal Plate mayo, but you can use any Whole30-friendly mayo (or regular ‘ol mayo if you’re not on Whole30!), or make your own
**Pro tip: Use a cookie scoop to make your meatballs! I purchased a cookie scoop a few months ago after growing frustrated with trying to spoon even-sized cookies onto a baking sheet and it has proven to be one of my most-used kitchen utensils.
This is a recipe I’ll keep in my rotation post-Whole30. So good! I think they would be amazing with some blue cheese, too!