These gluten free buffalo chicken meatballs are infused with hot sauce and seasoning from within, then oven baked until golden brown. They're a fast and easy option for dinner, meal prep, or as an appetizer.
Heat the oven to 400°F. Line a baking sheet with parchment paper then rub with 1 tbsp of the olive oil.
Make the Buffalo Chicken Meatballs. Combine the ground chicken, egg, almond flour, parmesan cheese, green onions, hot sauce, salt, and seasonings in a large mixing bowl. Mix thoroughly using your (clean) hands.
Rub a bit of olive oil on your hands, then scoop heaping tablespoon portions, form into meatballs, and place onto the parchment lined baking sheet, leaving space in between. This recipe makes approximately 24 meatballs.
Bake 18-20 minutes, or until an instant read thermometer registers 165°F. Flip over halfway through if you'd like the meatballs to brown equally on both sides.
Make the No Mayo Coleslaw. Combine the cabbage, onions, carrots, celery, parsley, and blue cheese in a large mixing bowl. Combine the olive oil, cider vinegar, honey, cumin, salt and pepper in a small lidded jar. Shake until emulsified. Pour the dressing over the coleslaw and toss to combine.
Divide the coleslaw between four bowls. Add 1/4 of an avocado to each bowl, then top with 6 meatballs. Drizzle with ranch dressing, and serve immediately. Alternatively, portion into meal prep containers with a removable compartment, storing the meatballs in the removable compartment. When ready to serve, reheat the meatballs in the microwave for 45-60 seconds. These keep in the fridge for up to 5 days.