Adam loves spicy food, so when I found a recipe for compliant buffalo meatballs, I was excited. The first time we did Whole30, I made these two or three times, even though they are too spicy for me. Today, I adapted the original recipe by adding more savory spices to the meatballs and then cooked mine separately without hot sauce. I served them up with big side salads- mine with olives and Tessamae‘s Lemon Garlic and Adam’s with Tessamae’ Southwest Ranch. Yum!

Ingredients

• 1 lb ground chicken
• 2 teaspoons rosemary
• 1 teaspoon garlic powder
• 1 egg
• Salt and pepper
• 3/4 cup chicken broth
• 1/2 cup hot sauce

Combine first five ingredients until well mixed. Form into meatballs. Add chicken broth and hot sauce to a pot over medium high heat and bring to a boil. Heat olive oil in a cast iron over high heat and add meatballs. Sear meatballs on all sides (6-8 mins). Remove 6 meatballs and transfer to another hot skillet and cook until cooked through. Add hot sauce to original skillet and cook until meatballs are cooked through (3-4 mins).