Buffalo Chicken Meatballs & Ranch, With Parsnip & Carrot Fries

posted in: Appetizers | 17

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Growing up, my dad always threw awesome Super Bowl parties! And by awesome, I mean the food he served was awesome, and the commercials were usually awesome. Let’s be real, I could care less about the game. Oh, the halftime show was usually awesome too! Who doesn’t love a party with good food?

I love any kind of food that’s in bite-sized form. It’s way more convenient to eat, and mini things are cute! Now add buffalo chicken and ranch to the mix? Parsnip and carrot fries too?! You’ve got one happy girl! These little guys aren’t just for a party, you could serve them for dinner too! They’d be awesome with my Cauliflower Mash! Hope you love this recipe!

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Ingredients –

Ranch:

**FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or vitamix, use the basic mayo recipe that can be found HERE. Then just add the dill, parsley, garlic & salt!

  • 2/3 cup avocado oil
  • 1 pastured egg
  • ½ tsp mustard powder
  • 1 tsp lemon juice (bottled)
  • 2 tsp dried dill
  • 1 ½ tsp dried parsley (or about 1 tbsp fresh, minced)
  • ¾ tsp fresh, minced garlic (or ¼ tsp garlic powder)
  • ½ tsp salt

Meatballs:

  • 1 tbsp coconut oil
  • 1 lb ground chicken (preferably pastured/organic, I used chicken ground chicken thigh)
  • 1 celery stalk, finely diced
  • 1 carrot, finely diced
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 egg (optional, but this will help the meatballs hold together)
  • 1/3 cup clean hot sauce (I used Franks Original)
  • ½ tsp salt

Parsnip & Carrot Fries:

  • 1 tbsp coconut oil
  • 2-3 parsnips
  • 2-3 carrots
  • Salt & pepper, to taste

Directions – 

1. Preheat the oven to 350 degrees.

2. Heat the coconut oil in a pan over medium-low heat. Add the diced onion, carrot and celery. Sauté until tender, about 5 minutes. Add the garlic, sauté for a few seconds, and then turn off the heat. Allow the mixture to cool.

3. While the onion mixture is cooling, let’s make the ranch! Place all ingredients in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended and thick. This should take less than a minute.

4. In a large bowl, and the ground chicken, egg (if using), hot sauce, salt, & onion mixture. Mix well with your hands.

5. Shape the meatballs into bite sized balls, and place on a rimmed cookie sheet. Bake for 15-20 minutes, or until cooked through.

6. While the meatballs are baking, let’s make the fries! Peel and cut the parsnips into thin strips, like French fries. Melt the 1 tbsp of coconut oil on a rimmed baking sheet (I do this by putting the baking sheet in the hot oven for a minute), and toss the parsnips and carrots right on the baking sheet, to coat in the oil.

7. Once the meatballs are done, turn up the heat on your oven to 425 degrees.

8. Bake the parsnip & carrot fries for 20-25 minutes, or until the bottoms are golden brown. Dip the meatballs & fries into the ranch and watch some awesome commercials…errrr…I mean game! SO good!!

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17 Responses

  1. Stacey
    | Reply

    I love your recipes! Can you recommend where and what brand of avocado oil to buy? I can’t find a single bottle in my area, I’ll be turning to the internet for purchase.

    • livinglovingpaleo
      | Reply

      Thanks so much Stacey!! Do you have a Costco near you? They sell a huge bottle of avocado oil for a great price! It’s called Chosen Foods. I’ve also seen avocado oil at Whole Foods, as well as my local natural foods market…but yes, also Amazon or other online retailers 🙂 You could use light olive oil (not extra virgin, or it will be super bitter) but it will have a slight bitter taste to it. Hope you can find some!

  2. Jenni
    | Reply

    This was so good and I tweaked it. After you roll the meat, roll it in some coconut flour . Then add to a slightly greased muffin pan(I used kerrygold butter just a little) then halfway through I flipped them in the muffin pan for a delicious “crunch ” type coating .

    • livinglovingpaleo
      | Reply

      That’s such a great idea, Jenni! I’ll try that next time 🙂

  3. Jon
    | Reply

    These look great Kristin!

  4. adashofmeg
    | Reply

    i am really excited to try all of these recipes, but i am very excited to try the fries. i have parsnips in my fridge right now and always use my actifry to make them, but want to try out the oven! thanks babe! also looking forward to the ranch 😀 i haven’t made a healthy ranch before!

    • livinglovingpaleo
      | Reply

      Hi Meg! I’ve never used an actifry, but it sounds amazing! Hope you love this, I’m addicted to homemade ranch, it’s sooo easy!

  5. Just Love Your Guts
    | Reply

    Yum!! Great post!!! Can’t wait to try these!! I seriously want to take a week off of work and dedicate it to making every single one of your recipes! That would be the best food I ever ate in a week, ever.

  6. […] mayo and store it in your fridge; the expiration date is whenever your egg expires! Use it to make ranch or chipotle […]

  7. […] technically a new recipe post for me, as it can be found with my Buffalo Chicken Tenders and Buffalo Chicken Meatballs, it’s one of my most popular recipes, so it certainly deserves it’s very own post! I’ve loved […]

  8. Lauren
    | Reply

    Do you think I Can use ground turkey without affecting flavor too much?

    • livinglovingpaleo
      | Reply

      Definitely!

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