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Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 -6, or 18-20 meatballs


  • 1 pound ground chicken
  • ¼ cup almond flour
  • ½ teaspoon onion powder
  • 1 large egg
  • 1 large garlic clove minced
  • ¼ cup finely minced celery
  • ¼ cup finely minced carrot
  • salt and pepper
  • 1.5 medium zucchinis/per person*
  • ¼ cup hot sauce I used Frank’s
  • ¼ cup sliced diced scallions
  • *Since this recipe makes a lot of meatballs you may want to only use a portion of them (depending on how many you’re serving.) If you’re serving 6 people, for example, you’ll need 9 zucchinis (6 x 1.5 = 9).
  • For the avocado ranch:
  • 1 ripe avocado
  • ¼ cup plain unsweetened almond milk
  • 2 garlic cloves chopped
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • 1 teaspoon dried dill
  • 1.5 teaspoons dried parsley
  • salt and pepper


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine the chicken, almond flour, onion powder, egg, garlic, celery, and carrot. Season with salt and pepper. Mix until combined. Roll the mixture into 18-20 round meatballs (I like to rinse my hands when forming meatballs – when your hands get sticky, rinse them and keep going.)
  • Place the meatballs onto the baking sheet and bake until cooked through and starting to brown on the outside, 15-20 minutes.
  • While the meatballs are cooking, spiralize your zucchinis on Blade D and trim the noodles. Set aside. Then, prepare your avocado dressing: place all of the ingredients in a food processor or blender and process until smooth and combined. Taste and adjust if needed. Set aside.
  • Place the meatballs in a bowl with the hot sauce and scallions and toss to combine.
  • Place a large skillet over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for 5 minutes or until al dente. If there’s moisture in the pan, drain the noodles in a colander. Otherwise, divide the noodles onto plates, top with meatballs and drizzle with dressing. Serve.