Buffalo Balls (no, not really!)

These delicious meatballs contain all of the flavors of the classic buffalo wing in a
compact, bite sized format! Less mess when eating makes them perfect for parties - if
they last long enough for your guests to arrive!

Makes 16 meatballs

• 1lb ground chicken or turkey
• 2 oz cream cheese, softened
• 1 medium egg
• 1 Tbl coconut flour
• 2 Tbl grated Parmesan cheese
• 2 Tbl chopped celery
• 3 Tbl crumbled blue cheese
• 1/2 tsp black pepper

For the sauce:

• 1/2 stick (4 oz) unsalted butter
• 1/2 cup Frank's Red Hot

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The
Frank's is super salty as is the blue cheese so trust me you don't need to add more. Chill
for about half an hour to firm up the mix. The mix will be sticky and gooey but that's normal.
If they are too soft, add another teaspoon of coconut flour. Form into about 1 inch balls -
remember these are cocktail/bite sized so don't make them too big. Place them on a
greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. Meanwhile,
combine the Frank's and butter in a small saucepan on medium heat, or place in a
microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and
dunk carefully (they are tender from the cream cheese and could fall apart if you are too
rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12
minutes. If you have leftover sauce you could pour it over the meatballs and bake for
another 3 to 4 minutes if you want them really saucy. These have a subtle blue cheese
flavor but I love the dressing so I added more and it was awesome! And of course, you
must serve with celery sticks to be authentic!

Approx. nutrition info. per meatball: 132 calories, 11g fat, .6g net carbs, 8g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny