Begin making these Buffalo Chicken Meatballs by preheating your oven to 400 degrees.
Next prep all your ingredients, grate the carrots, chop or use a food processor to create the cauliflower rice, mince the red onion and parsley. Next drain any water our of the grated carrots by using a cheese cloth.
Add all of the Chicken Meatball ingredients into a bowl and mix well. Make into meatballs with your hands or by using a cookie scoop to get even meatballs. Bake on a racked pan for 30 minutes.
While the meatballs are baking start your sauce. In a sauce pan over medium head add the hot sauce and coconut cream and whisk.
Once you start to get a simmer, add the salt, minced parsley, garlic powder, and onion powder. Continue to whisk and bring to a simmer again. Turn on low heat and let cook for about 10 minutes.
Once the meatballs have reached 165 degrees internally, remove from the oven and smother in the buffalo sauce. Serve over pasta or add to a sub and enjoy!