• 1 lb ground chicken
  • 3 tbsp onion, finely diced
  • ¼ c celery, finely diced
  • ¼ c parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tbsp coconut flour
  • 4 tbsp low sodium hot sauce, divided
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • 6 tbsp clarified butter (or coconut oil)
  • 1 tbsp fresh lime juice
  1. Preheat oven to 375º F.
  2. 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.
  3. 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.
  4. Transfer the cooked sauce to a large bowl. Add the cooked meatballs and toss to coat. Serve warm.