Crockpot Buffalo Chicken Meatballs
An easy Crockpot Buffalo Chicken Meatball recipe that's great for parties or tailgates
Ingredients
- 2 lbs ground chicken thigh or dark meat
- 12 oz hot sauce I use Crystal's or Frank's Original Hot Sauce
- 1 cup almond flour
- 1 egg
- 1 celery stalk diced
- ¼ cup diced onion
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
- Mix the ground chicken, almond flour, egg, onion, celery, onion powder, garlic powder, dill, salt, and pepper together in a large mixing bowl
- Taking small amounts of the mixture, roll the mixture into 2-inch meatballs (this is a personal preference on how big you want your meatballs and be sure to keep your hands wet to help the mixture from sticking to your hands)
- Line the bottom of your crockpot with the rolled meatballs. If you run out of room, start stacking them on top of the bottom layer
- Pour the hot sauce over meatballs
- Set crockpot to high and cook for 2 hours or 4 hours on low
Notes
- The mixture is pretty sticky so make sure to keep your hands wet while rolling it into balls. I like to keep a small bowl of water next to me to dip my hands in while rolling the meatballs
- After taking the meatballs out of the crockpot, either skim the fat off the top of the buffalo sauce or strain it in a fine mesh strainer and serve the sauce on the side of the meatballs with a side of ranch
- Using ground chicken thighs or dark meat will keep your meatballs moist. If you use ground chicken breast or ground turkey your meatballs might try out a bit dry
*nutrition information is an approximate
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