Ingredients:

  • 5 lbs Ground Chicken (preferably 93% lean)
  • 1/4 cup super-fine Almond Flour
  • 1 large Egg, lightly beaten
  • 1/4 cup finely grated Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Dried Parsley
  • Salt and Black Pepper to taste
  • 1/2 cup Unsalted Butter, cubed
  • 1/2 cup Frank's RedHot Sauce (or similar cayenne sauce)
  • 1 teaspoon Apple Cider Vinegar
  • Pinch (approx. 1/8 tsp) Xanthan Gum (optional)
  • 2 lbs Celery Root (Celeriac), peeled and cubed
  • 1/4 cup Heavy Cream (warmed)
  • 2 tablespoons Unsalted Butter (room temperature)
  • Sea Salt to taste

Instructions:

  1. Prepare the Celery Root Mash: Peel the tough outer skin from the celery root; cut the flesh into roughly 1-inch uniform cubes. Place cubes in a large saucepan, cover with cold, salted water, and bring to a boil. Simmer until fork-tender (about 15–20 minutes). Drain very well.
  2. Finish the Mash: Return the drained celery root to the warm pot. Add 2 tablespoons of butter and the warm heavy cream. Mash until smooth, adding more liquid if necessary until desired consistency is reached. Season with salt and keep warm.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, gently combine ground chicken, almond flour, egg, Parmesan, garlic powder, onion powder, parsley, salt, and pepper. Do not overmix.
  4. Roll the mixture into uniform 1.5-inch balls (about 18–20 total). Place on the prepared baking sheet and bake for 18–20 minutes, or until cooked through (internal temperature 165°F/74°C).
  5. Create the Buffalo Glaze: While meatballs bake, gently melt the 1/2 cup of butter in a small saucepan over medium-low heat (do not brown). Whisk in the hot sauce and apple cider vinegar until combined. If needed, whisk in the pinch of xanthan gum slowly until slightly thickened.
  6. Toss and Serve: Transfer the cooked Keto Buffalo Chicken Meatballs to a large bowl. Pour about two-thirds of the Buffalo sauce over the meatballs and gently toss until evenly coated. Serve immediately by spooning a generous portion of warm Celery Root Mash onto each plate and topping with the sauced meatballs. Drizzle remaining sauce over the top.