Buffalo Chicken Meatballs from All-American Paleo Table

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Buffalo Chicken Meatballs from All-American Paleo Table


Classic Home-style Cooking from a Grain-Free Perspective…

That is how Caroline Potter describes her new book, All-American Paleo Table. When I received the book, I immediately flipped through the entire book mentally “flagging” all of the recipes I wanted to make. The first thing that popped out to me were the beautiful photos. I basically wanted to eat most of the pages, although that wouldn’t have tasted that great now that I think about it. Caroline, the blogger behind Colorful Eats, created All-American Paleo Table as an ode to all of the comfort foods, celebratory meals and family favorites you’ve come to know and love. You see, a few years ago, Caroline was diagnosed with Type I diabetes. After her diagnosis, she adopted a grain-free lifestyle and has mastered the art of recreating these special meals with grain-free and dairy-free options for those who cannot or choose not to eat these foods.

Although I have no medical reason for restricting any particular foods groups, many people simply cannot tolerate these foods and I am so grateful we live in a day and age where the medical community recognizes that food can be harmful or healing for certain conditions, and also that people like Caroline can make grain-free and dairy-free eating fun and delicious!


Now for the big decision…

I couldn’t decide what to make first (not a bad problem to have). Caroline herself suggested the Pumpkin Cheesecake, but I think I may save that for our family Thanksgiving trip with Kevin’s parents and my brother-in-law and sister-in-law. I needed a yummy Friday night dinner for my family, so I went with the Buffalo Chicken Meatballs. Unfortunately, Avery (he is two and a half, mind you) heard me raving over the book and when I mentioned the Nut-Free Banana Bread Waffles he said “Where are my waffles?”, so I guess I’ll be making waffles this weekend. 🙂

The Buffalo Chicken Meatballs were a pretty big hit, too, though. I actually left the buffalo sauce off of Avery’s because he is still warming up (haha) to spicy foods. I love a little spice, though, so I may have been a little heavy-handed with the hot sauce. You can’t go wrong with hot sauce! If you can tolerate dairy, I strongly suggest you take Caroline’s advice and top the chicken meatballs with blue cheese crumbles. I even found grass-fed blue cheese at Kroger. I am more and more impressed with their natural foods section every time I stop by.


Let’s get to the recipe for Caroline’s Buffalo Chicken Meatballs.

If you want to try the other spectacular recipes from All-American Paleo Table you can pick up a copy on Amazon!


Buffalo Chicken Meatballs from All American Paleo Table

Yield: 16 meatballs


  • 1 cup almond flour
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 lbs ground chicken
  • 1/2 cup green onions, chopped
  • 2 tbsp olive oil, for searing
  • 2/3 cup buffalo hot sauce*
  • 2 handfuls fresh arugula leaves
  • 4 oz blue cheese crumbles (omit for dairy free)
  • (coconut oil, for greasing hands)


  1. Preheat the oven to 350°F and warm a large nonstick skillet to medium heat.
  2. In the bottom of a mixing bowl, sift together the almond flour, salt and garlic. Add in the ground chicken and green onions. Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to over mix because the chicken will become gummy.
  3. Lightly grease your hands with coconut oil, shape the chicken into small meatballs and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands.
  4. Drizzle the olive oil in the warm skillet, swimming around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.
  5. Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. his is easiest if the baking dish is similar in size to the meatballs; I find that a 9 by 13 inch dish usually works well. Pour the hot sauce over the meatballs and place in the oven.
  6. Bake for 20 minutes.
  7. Serve over a bed of arugula with blue cheese crumbles or Ranch Dressing (pg. 169 in book)


A note from Caroline: If you cannot find ground chicken, most butchers will freshly grind chicken thighs for you. Just ask!

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