Low Carb Buffalo Chicken Meatballs
The ultimate comfort food, these Low Carb Buffalo Chicken Meatballs are packed with flavor while being easy on the carbs. Enjoy them as a snack, appetizer, or dinner. Perfect for meal prep and guaranteed to satisfy your cravings!
Equipment
- Baking Sheet
- Blender
- Food Processor
- Oven
- Cutting Board
- Frying Pan
- Mixing Bowl
- Large Pot
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 8 large zucchinis
- Salt to taste
- 3 cups water
- 3 cups vegetable broth
- 5 cups cauliflower cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 1/2 tablespoons garlic minced
- 1/2 cup onion roughly chopped
- 1/2 teaspoon salt
- Pepper to taste
- 2 tablespoons 2% milk
- 1 pound extra-lean ground chicken
- 1/2 cup mozzarella cheese grated
- 1/4 cup green onion diced plus additional for garnish
- 1 teaspoon salt
- 1 1/2 teaspoons garlic minced
- 1/4 cup rolled old-fashioned oatmeal gluten-free if needed
- 1 tablespoon ranch seasoning
- Pinch of pepper
- 1 large egg white
- Buffalo chicken sauce to taste
Instructions
- Preheat your oven to 400°F. Prepare a baking sheet by spraying it with cooking spray and set aside.
- Using a 5- or 7-mm julienne blade on a mandolin, slice the zucchini lengthwise to create long noodles. This will serve as a delightful base for your meatballs.
- Sprinkle a bit of salt on the zucchini noodles and let them sit in a strainer over a bowl for 20 to 30 minutes. This step helps to draw out excess moisture, ensuring your dish doesn’t become watery.
- In a large pot, combine the water and vegetable broth and bring it to a boil. Once boiling, add the cauliflower and cover. Cook until the cauliflower is tender, about 6 to 7 minutes. Remove from heat and keep covered to maintain warmth.
- To prepare the meatballs, combine the ground chicken, mozzarella cheese, green onion, salt, garlic, oatmeal, ranch seasoning, and pepper in a large bowl. Mix until well combined.
- Using a 1 1/2 tablespoon cookie scoop, roll the mixture into balls and place them on the prepared baking sheet. Bake for approximately 10 to 15 minutes, adjusting the time based on the size of your meatballs.
- For the Alfredo sauce, heat olive oil in a medium pan. Add the garlic and onion, cooking until lightly golden brown, about 3 to 5 minutes.
- Transfer the cooked garlic and onion to a large food processor. Using a slotted spoon, add the cooked cauliflower along with salt, a pinch of pepper, and milk. Blend until smooth, adding more cooking liquid if necessary to reach your desired consistency.
- Once the zucchini noodles have strained, squeeze out any excess moisture. Divide the noodles between plates, top with the Alfredo sauce and meatballs, and drizzle with Buffalo sauce and any remaining green onions for garnish.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
You can freeze the cooked meatballs for up to 2 months. Just thaw and reheat when you're ready to enjoy!
These meatballs go great with a side salad or cauliflower rice for a complete meal.
Serve with a variety of dipping sauces or extra Buffalo sauce for those who love a spicy kick.
Make a double batch on the weekend to enjoy throughout the week. They're perfect for quick lunches!