1) In a large skillet on medium-high heat, add the oil, celery, onion and garlic cloves. Sauté until translucent and a little brown. Remove from the skillet and let cool slightly.

2) Next in a bowl, combine and mix together the chicken, almond flour, hot sauce and sautéed veggies.

3) Form into 20 golf ball-sized meatballs.

4) In the same large skillet you used for a sautéing the vegetables, add ¼ cup of chicken broth and heat to medium-high heat. Once chicken broth is simmering, add meatballs. Cook on medium-high heat for 6-7 minutes, flip and cook for an additional 6-7 minutes or until cooked through. Meatballs should be firm when done. Remove from skillet.

5) In the same skillet, add the sauce ingredients except for the starch. Heat to boil, then reduce heat and simmer for 4-5 minutes. Lastly, stir in the starch to thicken.

6) Add the meatballs to the skillet and toss gently to coat.

7) Serve over the broccoli, or if you have carbs left for the day, perhaps some quinoa or brown rice pasta!