Buffalo Chicken Meatballs
I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. —Amber Massey, Argyle, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 cup chopped celery
- 1 large egg white
- 1 pound lean ground chicken
- 3/4 cup panko (japanese) bread crumbs
- 1/3 cup plus 1/2 cup louisiana-style hot sauce, divided
- reduced-fat blue cheese or ranch salad dressing optional
- Carbohydrate 58.188268474 g
- Cholesterol 195.8847191 mg
- Fat 23.027240985 g
- Fiber 4.35600008368492 g
- Protein 53.324454664 g
- Saturated Fat 6.39332021685 g
- Serving Size 1 1 dozen. (342g)
- Sodium 1653.027711 mg
- Sugar 53.8322683903151 g
- Trans Fat 2.094454058 g
- Calories 656 calories
Preheat oven to 400degrees. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly., Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through., Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.
