FIRECRACKER CHICKEN MEATBALLS

FIRECRACKER CHICKEN MEATBALLS

BY Carolyn Ketchum

INGREDIENTS:

FIRECRACKER SAUCE

1/4 cup Brown Swerve
2 tbsp Swerve Confectioners
¼ cup Buffalo sauce
2 tbsp water
2 tbsp apple cider vinegar
1 tsp Asian chili garlic sauce
¼ tsp salt

MEATBALLS

2 lb ground chicken
2/3 cup almond flour
2 cloves garlic
1 tsp salt
1/2 tsp pepper
1 large egg

NUTRITIONAL FACTS:

Servings: 8

Calories: 230

Total Fat: 14g

Cholesterol: 120mg

Sodium: 650mg

Total Carbs: 10g

Dietary Fiber: 2g

Sugar: 1g

Protein: 22g

DIRECTIONS:

Step 1

Preheat the oven to 375F and line a rimmed baking sheet with parchment paper.

Step 2

For the sauce, combine all of the ingredients in a small saucepan over medium heat. Whisk to combine and bring to a boil, then reduce the heat and simmer 3 to 4 minutes. Set aside.

Step 3

For the meatballs, combine all of the ingredients in a large bowl and mix by hand until well combined. Form into 24 meatballs and place on the baking sheet.

Step 4

Bake 10 minutes, then brush with about two thirds of the sauce. Bake another 5 to 7 minutes, or until the meatballs register 165F on an instant read thermometer.

Step 5

Toss the meatballs with the remaining sauce and serve.