Low Carb Buffalo Chicken Meatballs
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 People
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Calories
378 kcal
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Course
Main Course
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Cuisine
American
Low Carb Buffalo Chicken Meatballs
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These easy healthy Low Carb Buffalo Chicken Meatballs have hidden veggies for an easy, family-friendly dinner that will be a crowd pleaser!
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Ingredients
For the zoodles
- 8 large zucchinis
- salt
For the cauliflower alfredo
- 3 Cups water
- 3 Cups vegetable broth
- 5 Cups cauliflower cut into bite sized pieces
- 1 Tbsp olive oil
- 1 1/2 Tbsp garlic minced
- 1/2 Cup onion roughly chopped
- 1/2 tsp salt
- pepper
- 2 Tbsp 2% milk
For the meatballs
- 1 Lb extra lean ground chicken
- 1/2 Cup mozzarella cheese grated
- 1/4 Cup + 2 Tbsp Rolled old fashioned oatmeal, gluten free if needed
- 1/4 Cup green onion diced + additional for garnish
- 1 1/2 tsp garlic minced
- 1 Tbsp ranch seasoning (I use this one)
- 1 tsp salt
- pinch of pepper
- 1 large egg white
- buffalo chicken sauce
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Instructions
- Preheat your oven to 400 degrees and spray a baking sheetwith cooking spray. Set aside,
- Use a 5 or 7 mm julienne blade on amandolin and slice zucchini lengthwise to make long noodles. *
- Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.
- Combine the water and vegetable broth in a large pot and bring to a boil. Once boiling, add in the cauliflower and cover. Boil until the cauliflower are tender, about 6-7 minutes. Remove from heat and cover to keep warm. Do not drain!
- In a large bowl, mix together the ground chicken, cheese, 1/4 cup green onion, 1 tsp salt, 1 1/2 tsp garlic, oatmeal, Ranch powder, pepper and egg white. Stir until evenly mixed.
- Roll the meat into balls (I like using a small 1 1/2 Tbsp cookie scoop) and place onto the prepared baking sheet. Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.
- Heat the 1 Tbsp of Olive olive in a medium pan and cook the garlic and onion until lightly golden brown. Add the cooked garlic and onion into a large food processor or blender.
- Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk. Blend and then add in 3-4 more Tablespoons of the cooking liquid until the sauce reaches desired consistency.
- Squeeze out the excess water from the zucchini noodles and divide between plates. Top with cauliflower sauce, meatballs and drizzle with buffalo sauce and extra green onions, if desired.
- DEVOUR.
Notes
- *You can also use a spiralizer to make the noodles! I LOVE THIS ONE!
Nutrition Information
Show Details
Serving
1serving
Calories
378kcal
(19%)
Carbohydrates
28.3g
(9%)
Protein
30.4g
(61%)
Fat
18g
(28%)
Saturated Fat
5.4g
(27%)
Polyunsaturated Fat
0.7g
Monounsaturated Fat
3.3g
Cholesterol
92.9mg
(31%)
Sodium
1799.4mg
(75%)
Potassium
1315.8mg
(38%)
Fiber
8.8g
(35%)
Sugar
10.8g
(22%)
Vitamin A
4515IU
(90%)
Vitamin C
102.5mg
(114%)
Calcium
175mg
(18%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 378kcal | 19% |
| Carbohydrates | 28.3g | 9% |
| Protein | 30.4g | 61% |
| Fat | 18g | 28% |
| Saturated Fat | 5.4g | 27% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 3.3g | 17% |
| Cholesterol | 92.9mg | 31% |
| Sodium | 1799.4mg | 75% |
| Potassium | 1315.8mg | 28% |
| Fiber | 8.8g | 35% |
| Sugar | 10.8g | 22% |
| Vitamin A | 4515IU | 90% |
| Vitamin C | 102.5mg | 114% |
| Calcium | 175mg | 18% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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