Buffalo Chicken Meatballs with Zucchini Noodles and Avocado Ranch Dressing
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.