Ingredients

2 pounds chicken breast 

2 cloves garlic

1 yellow onion

2 stalks organic celery

1 large jalapeno

1 organic, pastured egg

2 teaspoons organic almond flour

1/4 cup all natural Buffalo Sauce

salt and pepper

blue cheese

Instructions

1. In a large glass bowl, combine the ground chicken with garlic, onions, celery, jalapeno, eggs, almond flour 1/4 cup blue cheese and 1/4 cup of buffalo sauce. Season with salt and pepper. 

2. Using your hands, thoroughly combine the meatball mixture together and form into small meatballs (about the equivalent of 2-4 bites). Don’t worry if the meat is a little sticky or if your meatballs aren’t perfectly smooth– they’ll cook up evenly under the broiler. Arrange the meatballs evenly on a baking sheet.

3. Turn on your broiler to high (~550F) and place the baking sheet with the meatballs on the second rack. Broil for 10 minutes. Remove the baking sheet from the oven, and using tongs, flip the meatballs over. Broil for another 10 minutes. If you need to use 2 baking sheets, broil the meatballs in batches to ensure even cooking.

4. Place the broiled meatballs into your slow cooker and cover with the remaining buffalo sauce. I often do this in layers to ensure the meatballs are evenly coated. Turn your slow cooker on low heat for at least 2 hours.

5. Serve the meatballs directly from the slow cooker, topping with chopped scallions and optional blue cheese garnish. 

6. Enjoy!