Paleo & Gluten Free Buffalo Chicken Meatballs

Preheat oven to 400F. Shred the carrot and pat dry. This helps the meatballs have less moisture. Dice the onion. Add to a bowl along with all of the other ingredients. Mix together. Grease a large cast iron skillet (or any baking dish). Take a cookie scoop and scoop out some of the mixture. Form a ball and add to the skillet. Repeat until all the meat is used. Bake at 400F for 23-25 minutes (until internal temp is 165F). Broil at the end for 2 minutes. Let cool a little before removing. Add more hot sauce if you want! Serve with whatever dips you want like ranch!