In a large bowl, add the chicken, garlic powder, onion powder, paprika, egg, parmesan cheese and almond flour. Mix with your hands and then roll into meatballs and place on a piece of wax paper.

Next take a meatball and make an indent in one side and place a piece of blue cheese. Then smooth the meat over to cover the cheese. Continue with all the meatballs. This recipe made 26 for me.

Once the blue cheese is inside, roll them in the extra ⅓ cup of almond four and place plate. Continue with all the meatballs.

In a large nonstick skillet pour in the olive oil and heat to medium high heat.

When the oil is hot, carefully place the meatballs in the pan. Turn the heat down to medium and brown the meatballs on all sides. This should take about 5 minutes. You may have to do this in batches.

While they are browning, make your sauce by adding the hot sauce, butter and garlic to a small saucepan. Once boiling, turn off and set aside.

Once all the meatballs have browned, add them all back to the pan (if you have done them in batches) and the pour over the buffalo sauce. Set the heat to medium low, cover and cook for 10 more minutes to cook the meatballs through. Note cooking time may vary depending on the size of your meatballs.