Welcome all! Papa G here. Today I present a
mouth-watering low carbohydrate appetizer. My
buffalo chicken meatballs. Not only are
these little nuggets loaded with flavor
and spice; the whole recipe, all 33
meatballs, are only just over a half a
net carbohydrate. Let’s get started.
You’ll want to use about 6 boneless,
skinless, chicken thighs for this recipe.
I’ve tried chicken breasts; they just
don’t work as well. Keep this bit of fat
if your chicken has it. It’ll help keep
our meatballs nice and moist. Prep the
chicken by cutting it into thirds. Place
in a food processor. Add some cayenne
pepper hot sauce; a good bit of salt;
ground black pepper; just a bit of
cayenne pepper; and some dried parsley.
Pulse until the chicken is ground. You
may have to scrape down the sides or
mash it down once or twice.
Place the ground chicken in a large
mixing bowl. Add one lightly beaten egg;
one cup of ground pork rinds; and a
little grated Parmesan cheese. Mix well
until all the ingredients are
incorporated into the chicken. Using your
hands, roll into cocktail sized meatballs
and place in a well greased baking dish.
Make sure the baking dish you use has
sides, as there will be some rendered fat.
I made about 33 meatballs from this
recipe. Your amount may differ depending
on the size of your meatballs. Place in
the middle of a preheated 400°F
oven for about 20 minutes or until the
chicken reaches an internal temperature
of at least 165°F. While
they bake, warm a 12 ounce bottle of your
favorite zero carbohydrate buffalo sauce in a
sauce pot. When they’re done, removed from
the oven. Place the meatballs in a mixing
bowl and pour over our warm sauce.
Serve with some celery and my ranch dressing…
and enjoy! There you have it folks! My
low carbohydrate buffalo chicken meatballs. A
spicy and savory low carbohydrate treat – perfect
for your next party or when you’re
watching your favorite sports team play.
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As always, thanks for watching and I’ll see you next time!