After my first air frying test with the avocado fries didn’t bomb, I moved on to the scary territory of chicken. Chicken can be hard to cook because you need to monitor the temperature very closely. It has to be cooked enough so you don’t get sick, but if you cook it too much it turns into a rubbery or dry mess. The out of sight, cook in a drawer without benefit of monitoring with a meat thermometer, method was a little bit daunting. It turns out I had no reason to fear.
Buffalo Chicken Meatballs
- 1+1/2 Pounds Ground Chicken Thigh
- 1 Egg beaten
- 1 Green Onion chopped
- 1 Stalk Celery, finely chopped
- 2 +1/2 TBLS Almond Flour (not finely ground)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Dried Oregano
- 1 tsp Ground Black Pepper.
- 1 tsp Salt
- 1 – 1+1/2 Cups Buffalo Wing Sauce (I like Frank’s Red Hot)
Layout a sheet of waxed paper on your counter.
In a large bowl, combine all ingredients, minus the buffalo sauce. Mix well using your hands. Mixture will be sticky, I wear disposable gloves.
Roll mixture into about 2″ balls and layout on the wax paper until all of the meat is formed into balls.
Remove the air fryer basket and grease or spray it lightly with olive oil. Place a single layer of the meatballs into the basket, put it into the air fryer, set the temperature to 400° F and cook for 13 minutes. When cooking is complete check your meatballs to make sure they are evenly browned all the way around. If they aren’t, add another 2 minutes time and finish cooking the meatballs.
When time is done, immediately remove the meatballs from the basket to a serving dish and drizzle with the sauce or put the meatballs into a bowl with a lid and toss the meatballs with the sauce to cover them completely in the sauce. Serve with low carb ranch dressing and carrot & celery sticks if desired. #ThisGirlLovesToEat