Here’s another 30 minute meal. All the flavor of Hot Wings without all the work.
I usually serve this as a salad on top of Romaine Lettuce with Cucumber, Celery for me, and Carrots for the rest of the family. Served with a side of Blue Cheese Dressing. These can also be served as appetizers.
There are barely any carbs in the meatballs. Depending on the veggies and dressing you use you can eat this meal for around 5 grams of carbs.
1 Tbl. Avocado Oil
1 -1/2 lbs. Ground Turkey Meat
1 Large Egg
1/4 Cup, pork rind dust (measured ground)
1/2 tsp. Salt
A few cranks of black pepper
3/4 Cup Frank’s Red Pepper Sauce
2 Tbls. Butter chopped into small pieces
2 Heads Romaine Lettuce, chopped
3 Stalks of Celery, cut into sticks
1/2 Cucumber, cut into rounds
1-2 Carrots, cut into sticks (optional)
1 jar Blue Cheese Dressing (check the carb count, I used the Lighthouse© brand Chunky Blue Cheese, 1 gram of carbs for 2 Tablespoons)
Preheat oven to 425°. Use a Medium-Large cookie sheet with an edge or a Large casserole dish. Cover with foil. Spread oil on top of tinfoil. In a large bowl mix turkey meat, egg, pork rind dust, salt and pepper until well combined. I used a small, lightly oiled cookie scooper. Place scooped meatballs on to oiled tinfoil. Bake at 425° for 15 minutes.
While the meatballs are baking chop veggies and set aside.
At the 15 minute mark remove meatballs from oven. Pour Frank’s Red Hot Sauce and chopped Butter over Meatballs. Return to oven and bake for 5 more minutes. Take out of oven and toss around in the sauce until well coated.
If serving as a salad,
place Romaine Lettuce on each plate, around the sides of plate place cucumber, celery and carrot. Place 6 meatballs on top. Serve with a side of Blue Cheese Dressing.
Makes 30 Meatballs, Serves 4