Okay first of all! Everyone notice my new logo?! I’m in love with it! My friend Leigh created it for me, and it couldn’t be more perfect, right? She’s like a jack of all trades when it comes to photography and design. If you wanna see more of her stuff, check out her website! THANK YOU AGAIN LEIGH YOU ROCK MY WORLD!
Soooo anyways, I think I’ve got a new favorite recipe. I’m tellin’ ya, these buffalo ranch chicken meatballs ain’t no joke. They feel so naughty but they’re not! These would be a perfect appetizer for a dinner party or a game day, but I think they’re appropriate pretty much 24/7. I ate my entire batch in 2 days and I’m making more tonight! It’s safe to say I’m pretty obsessed.
I was initially inspired by this recipe, but I decided to take it a step further and actually use ranch instead of just ranch spices. You need mayo for the ranch, so you should definitely make your own–if you’ve ever looked at the ingredient list on store bought mayo you’ll understand why. Actually, even if you haven’t looked at the ingredients list you should understand, because that stuff is just straight up narsty. It’s really not hard to do, and I swear it tastes amazing! I suggest the immersion blender method, and I suggest you include a teaspoon of dijon mustard in it. I don’t have an immersion blender at school, so I did it the old fashioned way: with a whisk and some arm muscles. Let me tell ya, it was a struggle. Don’t ever try to do that after working arms at the gym. The result was worth it though!
- 1-1.5 lb ground chicken breast
- 2 tsp garlic powder
- salt + pepper
- ⅓ cup homemade mayo
- 3 Tbsp coconut milk (canned)
- 1 garlic clove minced (or 1 tsp garlic powder)
- ⅛ tsp paprika
- 1 tbsp fresh dill, minced (or 1 tsp dried dill)
- 1 tbsp fresh parsley minced (or 2 tsp dried parsley)
- 2 tsp fresh squeezed lemon juice
- 2-3 Tbsp hot sauce (preferably Tessemae's or Franks Red Hot)
- salt + pepper
- Mix the garlic powder, salt and pepper into the ground chicken breast, then shape into 16-20 meatballs. Heat a skillet with some olive oil or ghee, and cook the meatballs over medium heat for 10-12 minutes, turning the meatballs every few minutes so that they sear evenly.
- Meanwhile, whisk together the sauce ingredients (from mayo to the end of the ingredients list). Add the hot sauce in increments and taste, until the buffalo ranch sauce is hot enough for you.
- When the meatballs are almost done cooking, add the sauce to the skillet and toss the meatballs, and cook for another 1-2 minutes, until the meatballs are cooked through and the sauce is warm.
- Serve warm as an appetizer or alongside some veggies! Alternately, you can serve the sauce on the side as a dip for the meatballs.