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Buffalo Meatball Sub

INGREDIENTS:

Meatballs:

  • 2 Packages of Cali'flour Original Flatbreads (for sub) 
  • 2 lbs ground turkey, beef or chicken
  • 3 tbsp tomato sauce
  • 1/3 cup chopped yellow onion
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 tsp oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 tbsp olive oil
  • 1 large egg
  • 3/4 cup almond flour
  • 1–2 cloves finely chopped garlic
  • 1 tsp coconut aminos
  • 1 tbsp olive oil (for skillet)
  • Ranch and green onion slices for garnish (as desired) 

Buffalo Sauce:

  • 1 cup Franks Hot Sauce
  • 1/4 tsp garlic powder
  • 1/4 cup coconut aminos
  • 1/3 cup ghee
  • 2 tbsp coconut milk
  • Salt and pepper to taste

 

Buffalo Meatball Sub

 

INSTRUCTIONS:

1. COOK FLATBREADS:

Stovetop (recommended):

Place non-stick cooking pan on medium heat.

Cook frozen flatbread 1 – 2 minutes on each and set aside.

2. In a large mixing bowl, add the ground turkey, almond flour, salt, garlic, onion powder, oregano, pepper, and parsley. Stir well to combine.

3. In a small bowl, beat the egg, then add it along with the coconut aminos, onions and tomato sauce to the meat mixture. Mix together with hands until evenly combined.

4. Using a spoon, scoop the meat and shape into 1 1/2-inch meatballs (size of a golf balls).

5. Heat a large skillet with 1 tbsp of olive oil over medium/high heat and tilt the skillet until it is entirely coated. Transfer the meatballs to a hot skillet and cook 2-3 minutes on each side or until browned.

6. Once the meatballs are cooked, remove from the skillet and add to a plate.

7. Pour in all the ingredients for the buffalo sauce into the hot skillet and mix together using a spoon. Cook over low/medium heat for 3 minutes or so.

8. Transfer the meatballs back to the skillet and gently stir to coat each meatball with the sauce. Allow this to simmer together for 5-6 minutes over low heat.

9. Top cooked flatbreads with meatballs, ranch dressing and green onions. Enjoy!

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