Ingredients

The following ingredients have 24 Servings
  • 1 lb. ground chicken
  • 1/2 cup diced celery
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 carrot, grated
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 1/2 cup gluten free panko
  • 3/4 cup buffalo sauce
  • 1/4 cup ranch dressing

Instruction

  • Preheat oven to 400 degrees F.
  • In a large bowl add ground chicken, celery, green onions, garlic, carrot, smoked paprika, salt, pepper,  egg and panko. Using your hands mix everything together until combined.
  • Using a small scoop or large spoon, scoop out chicken mixture and form 1″ balls. (you should get about 24 meatballs.)
  • Place meatballs on a wire rack lined baking sheet. Bake for for 5-7 minutes, or until lightly browned. (you want them to be somewhat firm so they don’t fall apart in the crock pot)
  • Add meatballs to a crock pot, pour buffalo sauce over the meatballs. Using a spoon, gently toss to coat all the meatballs.
  • Cook on LOW for 2 hours.
  • Remove and drizzle with ranch dressing.