When I received Caroline Potter’s new cookbook, All-American Paleo Table, at my doorstep, I was beyond excited. I’ve been following Caroline from Colorful Eats for a while now, and her photos on her blog and Instagram are drool-worthy perfection. Caroline is also a Nutritional Therapy Practitioner, and it was hearing her and Liz Wolfe talking on a podcast that finally convinced me to become a certified NTP myself after long and thoughtful consideration!
Flipping through the cookbook for the first time, I was blown away by how beautiful the photos are from cover to cover. I also couldn’t stop drooling over all the classic comfort-food recipes that Caroline was able to make grain-free and paleo, like Morning Butter Biscuits, Fried Chicken, Onion Rings, Cider Mill Donut Holes, and SO much more. I love that the whole book tied in the concept of bringing family and friends at the table to enjoy healthy and delicious meals and treats together.
Deciding which recipe to try first was a difficult decision but it was football Sunday, and lo and behold, there’s a whole section in the cookbook for game day eats! When I saw the recipe for Buffalo Chicken Meatballs, I knew I had to make it.
C and I have an unhealthy obsession with buffalo wings and we absolutely loved these meatballs. They actually taste like wings, minus the messy fingers and dealing with the bones. I didn’t have arugula to serve the meatballs over, so I made Cole Slaw using a recipe that can also found in the cookbook, and the combination was perfect.
With over 100 grain-free and refined sugar-free recipes that can be found in the book, I cannot wait to try them all! Be sure you grab your copy of All-American Paleo Table.
- 1 cup almond flour
- 2 tsp salt
- 2 tsp garlic powder
- 2 lbs ground chicken
- 1/3 cup green onions, chopped
- 2 tbsp olive oil, for searing
- 2/3 cup buffalo hot sauce (I used my wing sauce)
- 2 handfuls fresh arugula leaves, optional
- 4 oz blue cheese crumbles, optional
- Coconut oil for greasing hands
- Preheat oven to 350 degrees fahrenheit and warm a large nonstick skillet to medium heat.
- In the bottom of a mixing bowl, sift together the almond flour, salt and garlic. Add in the ground chicken and green onions. Use your hands to mix together the meat, incorporating all the ingredients, but be careful not to over mix because the chicken will become gummy.
- Lightly grease you hands with coconut oil, shape the chicken into small meatballs and set them aside on a plate. If the chicken becomes too difficult to work with, wash and re-grease your hands.
- Drizzle the olive oil in the warm skillet, swirling around to coat all sides of the skillet. Sear the meatballs for 8 minutes, rotating every 2 minutes so that all sides are seared.
- Transfer the meatballs to a baking dish, placing them close together so that all sides are touching. This is easiest if the baking dish is similar in size to the meatballs; I find that a 9 by 13 inch dish usually works well. Pour the hot sauce over the meatballs and place in the oven.
- Bake for 20 minutes.
- Serve over a bed of arugula with optional blue cheese crumbles or ranch dressing.
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