Buffalo Chicken Meatballs & Vegan Ranch Dressing

Ingredients:

· 1 lb. ground organic chicken

· 2 sprigs of green onion, finely chopped

· 1 celery stalk, trimmed and finely diced

· 1 tbsp. almond flour

· 1 tbsp. soy free Veganaise

· 1 tsp. onion powder

· 1 tsp. garlic powder

· 1 tsp. pink sea salt

· 1 tsp. ground black pepper

· 1 cup of Frank’s RedHot Sauce OR try Recipe below (not the buffalo sauce, as it contains ingredients you are avoiding)

Directions:

Preheat the oven to 400. Grease a sheet pan with coconut oil or avocado oil.

In a large bowl, combine all ingredients, minus the buffalo sauce. Mix well.

Use your hands to form 2″ balls. The mixture will be sticky. If desired, set out a small amount of almond flour to dust your palms with. I personally just pushed through it and made a mess all over my hands!

Place meatballs on a sheet pan. Bake for 15 minutes or until center has reached 160º.

Remove meatballs from the oven. Place in a skillet or pot over medium low heat. Coat with buffalo sauce. Continue to cook just until sauce is warmed.

Or use this buffalo sauce recipe:

Homemade Buffalo Sauce

INGREDIENTS:

· 1/2 cup Frank’s RedHot Sauce (not the buffalo sauce, as it contains ingredients you are avoiding)

· 2 1/2 tbsp. ghee

· 1 tbsp. coconut aminos

· 1 tsp. apple cider vinegar

· 1/2 tsp. garlic powder

· 1/4 tsp. cayenne pepper (optional)

Directions:

Place a small saucepan over medium heat.

Add all ingredients to saucepan. Once ghee is melted, whisk to combine.

Transfer unused sauce to a glass jar with lid and store in the fridge up to 2 weeks.

EASY VEGAN RANCH DRESSING

INGREDIENTS:

· 1 ½ cup soy-free Veganaise

· 1/4 cup unsweetened plain coconut milk original flavor (I recommend Coyo brand)

· 1.5 tsp. apple cider vinegar

· 3 cloves garlic crushed

· 1/2 tbsp. dried parsley

· 1 tsp. dried dill

· 1 tsp. onion powder

· 1/2 tsp. salt

· 1/4 tsp. paprika

· 1/4 tsp. pepper

Directions:

Mix together all ingredients in a bowl.

If mixture is too thick for your preference, add a little more milk.

Store in a jar in the fridge. The flavors will really come through after about 4 hours, but it’s still delicious before then.

This will store for at least a week (as long as the milk and mayo you use does not expire before then.)

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