Buffalo Chicken Meatballs

• 1 pound Ground Chicken (ground Turkey Would Work Too)
• 1 whole Egg
• 2 Tablespoons Ground Flaxseed
• 3 Tablespoons Potato Starch
• 2 whole Green Scallions, Chopped Plus More For Garnish If Desired
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1 cup Frank's Red Hot Sauce
• 1/2 cups White Vinegar
• 1- 1/2 teaspoon Paprika
• Blue Cheese Crumbles, Optional For Garnish

1. Mix together your ground chicken, egg, flaxseed, potato starch, scallions, garlic powder and onion powder.
2. Fold ingredients together until well combined.
3. Place in the fridge 15-20 minutes for easier handling.
4. Preheat oven to 400 F. Put a sheet of parchment paper over two baking sheets.
5. Create inch-size meatballs and place them on the parchment covered baking sheets.
6. Recipe should make approximately 24 meatballs.
7. Place in the oven for 5-6 minutes or until edges are browned.
8. Remove from oven.
9. Combine the hot sauce, vinegar and paprika in a small bowl.
10. Set meatballs in a crockpot and cover with the Buffalo sauce.
11. Set crockpot on low for 2 hours.
12. Garnish with green onions or blue cheese crumbles.

chicken, egg, ground flaxseed, starch, green scallions, garlic, onion powder, white vinegar, paprika, cheese crumbles

Taken from tastykitchen.com/recipes/appetizers-and-snacks/buffalo-chicken-meatballs-2/ (may not work)