Saturday, October 25, 2014


Serves: 4-5

  • 1-1.5 lb ground chicken breast
  • 2 tsp garlic powder
  • salt + pepper
  • ⅓ cup homemade mayo
  • 3 Tbsp coconut milk (canned)
  • 1 garlic clove minced (or 1 tsp garlic powder)
  • ⅛ tsp paprika
  • 1 tbsp fresh dill, minced (or 1 tsp dried dill)
  • 1 tbsp fresh parsley minced (or 2 tsp dried parsley)
  • 2 tsp fresh squeezed lemon juice
  • 2-3 Tbsp hot sauce (preferably Tessemae's or Franks Red Hot)
  • salt + pepper
  1. Mix the garlic powder, salt and pepper into the ground chicken breast, then shape into 16-20 meatballs. Heat a skillet with some olive oil or ghee, and cook the meatballs over medium heat for 10-12 minutes, turning the meatballs every few minutes so that they sear evenly.
  2. Meanwhile, whisk together the sauce ingredients (from mayo to the end of the ingredients list). Add the hot sauce in increments and taste, until the buffalo ranch sauce is hot enough for you.
  3. When the meatballs are almost done cooking, add the sauce to the skillet and toss the meatballs, and cook for another 1-2 minutes, until the meatballs are cooked through and the sauce is warm.
  4. Serve warm as an appetizer or alongside some veggies! Alternately, you can serve the sauce on the side as a dip for the meatballs.

1 comment:

TexasGal said...

I also made these for a party to make sure I had something to eat while on the 21DSD. Another great recipe. Unfortunately I can't see how to leave a comment on the site where I got the recipe. These were really easy (even with the homemade mayo) and they were gone by the end of the night.