Put some spice in your Paleo Diet lifestyle with these delicious and nutritious meatballs. Perfect as an appetizer when gatherings with friends and family, or served as the main dish any day of the week. We like to make extra to pack up and take with us for lunch at the office, as these meatballs keep and travel well. Paired with fresh seasonal fruit, this recipe is just what you need to spice up your day!
In a large mixing bowl, combine chicken, onion, celery, parsley, garlic, eggs, coconut flour, 1 tbsp low sodium hot sauce, cayenne pepper, and paprika. Roll the mixture into 1-inch balls and place on a parchment-lined sheet pan. Bake for about 25 minutes until lightly browned and fully cooked.
While the meatballs are cooking, make the sauce. Combine the remaining 3 tbsp. of low sodium hot sauce, clarified butter, and lime juice in a small saucepan over medium-low heat and bring to a simmer. Gently simmer for about 5 minutes, whisking occasionally. The sauce should slightly thicken.
Transfer the cooked sauce to a large bowl. Add the cooked meatballs and toss to coat. Serve warm.
Eating enough omega-3 fatty acids and prioritizing stress relief are key factors for successful breastfeeding.
By Irene Jay
Paleo Leadership
Trevor Connor
Dr. Loren Cordain’s final graduate student, Trevor Connor, M.S., brings more than a decade of nutrition and physiology expertise to spearhead the new Paleo Diet team.
Dr. Mark J. Smith
One of the original members of the Paleo movement, Mark J. Smith, Ph.D., has spent nearly 30 years advocating for the benefits of Paleo nutrition.
Nell Stephenson
Ironman athlete, mom, author, and nutrition blogger Nell Stephenson has been an influential member of the Paleo movement for over a decade.
Dr. Loren Cordain
As a professor at Colorado State University, Dr. Loren Cordain developed The Paleo Diet® through decades of research and collaboration with fellow scientists around the world.