Buffalo Chicken Meatballs & Ranch, With Parsnip & Carrot Fries

Growing up, my dad always threw awesome Super Bowl parties! And by awesome, I mean the food he served was awesome, and the commercials were usually awesome. Let’s be real, I could care less about the game. Oh, the halftime show was usually awesome too! Who doesn’t love a party with good food?

I love any kind of food that’s in bite-sized form. It’s way more convenient to eat, and mini things are cute! Now add buffalo chicken and ranch to the mix? Parsnip and carrot fries too?! You’ve got one happy girl! These little guys aren’t just for a party, you could serve them for dinner too! They’d be awesome with my Cauliflower Mash! Hope you love this recipe!

Ingredients –

Ranch:

**FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or vitamix, use the basic mayo recipe that can be found HERE. Then just add the dill, parsley, garlic & salt!

• 2/3 cup avocado oil
• 1 pastured egg
• ½ tsp mustard powder
• 1 tsp lemon juice (bottled)
• 2 tsp dried dill
• 1 ½ tsp dried parsley (or about 1 tbsp fresh, minced)
• ¾ tsp fresh, minced garlic (or ¼ tsp garlic powder)
• ½ tsp salt

Meatballs:

• 1 tbsp coconut oil
• 1 lb ground chicken (preferably pastured/organic, I used chicken ground chicken thigh)
• 1 celery stalk, finely diced
• 1 carrot, finely diced
• 1 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 egg (optional, but this will help the meatballs hold together)
• 1/3 cup clean hot sauce (I used Franks Original)
• ½ tsp salt

Parsnip & Carrot Fries:

• 1 tbsp coconut oil
• 2-3 parsnips
• 2-3 carrots
• Salt & pepper, to taste

Directions – 

1. Preheat the oven to 350 degrees.

2. Heat the coconut oil in a pan over medium-low heat. Add the diced onion, carrot and celery. Sauté until tender, about 5 minutes. Add the garlic, sauté for a few seconds, and then turn off the heat. Allow the mixture to cool.

3. While the onion mixture is cooling, let’s make the ranch! Place all ingredients in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended and thick. This should take less than a minute.

4. In a large bowl, and the ground chicken, egg (if using), hot sauce, salt, & onion mixture. Mix well with your hands.

5. Shape the meatballs into bite sized balls, and place on a rimmed cookie sheet. Bake for 15-20 minutes, or until cooked through.

6. While the meatballs are baking, let’s make the fries! Peel and cut the parsnips into thin strips, like French fries. Melt the 1 tbsp of coconut oil on a rimmed baking sheet (I do this by putting the baking sheet in the hot oven for a minute), and toss the parsnips and carrots right on the baking sheet, to coat in the oil.

7. Once the meatballs are done, turn up the heat on your oven to 425 degrees.

8. Bake the parsnip & carrot fries for 20-25 minutes, or until the bottoms are golden brown. Dip the meatballs & fries into the ranch and watch some awesome commercials…errrr…I mean game! SO good!!