Buffalo Chicken Meatballs Recipe
I like to make these game-day appetizer meatballs with blue cheese or ranch salad dressing for dipping. 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: 24
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 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 4.84902237283333 g
- Cholesterol 16.3237265916667 mg
- Fat 1.91893674875 g
- Fiber 0.363000006973744 g
- Protein 4.44370455533333 g
- Saturated Fat 0.5327766847375 g
- Serving Size 1 1 serving (29g)
- Sodium 137.75230925 mg
- Sugar 4.48602236585959 g
- Trans Fat 0.174537838166666 g
- Calories 55 calories
Directions 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. Yield: 2 dozen. Originally published as Buffalo Chicken Meatballs in Simple & Delicious October/November 2013, p12 Nutritional Facts 1 meatball equals 35 calories, 1 g fat (trace saturated fat), 14 mg cholesterol, 24 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein. Print Add to Recipe Box Email a Friend
