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How to make Low Carb Buffalo Ranch Chicken Meatballs

780 views · Published 14 December 2016 · 3:52 · Indexed 31 October 2026

Channel: Anna's Kitchen & Stitchin · 2016 · Howto & Style

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This recipe is from holisticallyengineered.com and is not only low carb, but also suits Paleo / Whole 30 if you omit the ranch dip. But wow, that dip kicked them up a notch, so if you do eat dairy, I highly recommend the home made Ranch dip. It took these from meatballs to amazeballs! We really liked these and will definitely make them again.

These are great as an appetiser, or even as a main dish served with side salad as I've done here. I made my favourite home made ranch dip to serve with them which you can find here https://youtu.be/aTgHqXJpAEY

INGREDIENTS

Meatballs:
•   1 lb ground (453g minced) chicken
•   1 tsp salt
•   1 tsp black pepper
•   1 tsp garlic powder

Sauce:
•   3/4 cup chicken bone broth or any chicken broth
•   1/2 to 3/4 cup hot sauce (to taste)
•   2-1/2 Tbsp dry ranch seasoning*

DIRECTIONS

In a medium sauce pot, combine the chicken bone broth, hot sauce, and ranch seasoning (place on the stove for later use).

Mix together the ground chicken and spices until combined. Form into meatballs (approximately 20 small meatballs).

Heat 1-2 Tbsp of oil in a large skillet, over medium-high heat. Sear the meatballs for 6-8 minutes, turning the meatballs for an even sear.

While the meatballs are searing, bring the hot sauce mixture to a boil and allow to cook until it has reduced by half and thickened (about 6-8 minutes).

Add the sauce to the meatballs after they have been seared and cook for another 3-4 minutes or until the meatballs are cooked through.

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* Ranch seasoning can be store bought, or home made - I like this recipe, just blend the following together well.

Ranch Seasoning:
• 1 teaspoon sea salt
            (if using regular salt, decrease to 1/2 teaspoon)
• 1/2 teaspoon black pepper
• 1 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 Tablespoon dried parsley
• 1/4 teaspoon celery salt
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried mustard powder

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