I love it when a recipe turns out exactly how I pictured in my minds’ eye. I was craving buffalo chicken dip and wanted to give my Ranch powder a whirl – and I’m glad I did. This dish held up really well as leftovers.
gluten-free, paleo (if you use paleo ranch seasoning), low carb
Buffalo Chicken Meatballs
1 lb. ground chicken
3 Tbsp. ranch seasoning powder
1 rib minced celery
An equal amount grated carrot
1 Tbsp. garlic powder
1 Tbsp. onion powder
4 Tbsp. buffalo hot sauce
2 tsp. baking soda dissolved in 1 Tbsp. water
2 tsp. butter, softened
Generous pinch salt and generous dusting pepper
Prepare a baking sheet and preheat your oven to 200C/375F.
Mix all ingredients by hand, form into golf ball sized meatballs, and place on the baking sheet.
Bake 15 minutes.
I served these with Ranch sweet potato fries (pictured).
To make, peel 2 small sweet potatoes and cut into fry-shaped sticks. Toss with a little oil or ghee, salt & pepper and 2 Tbsp. ranch powder. Arrange in a single layer on a prepared baking sheet and bake 20 minutes.
Flip, scootch over to the side, add the meatballs and bake another 15 minutes with the meatballs.
Serves 3 – 4 for dinner/lunch