Buffalo Chicken Meatballs
Try this Buffalo Chicken Meatballs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 26
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 large egg
- 1 clove crushed garlic
- kosher salt and freshly ground black pepper to taste
- 2 scallions, chopped
- 1/4 cup panko crumbs
- 1/3 cup franks hot sauce
- oil spray (i used my mister)
- 1 1/4 lb ground chicken
- 1/3 cup finely minced celery
- 1/3 cup finely minced carrot
- 1/4 cup skinny blue cheese dressing (optional)
- finely chopped celery leaf for garnish (optional)
- Carbohydrate 0.969899853269231 g
- Cholesterol 26.8889152980769 mg
- Fat 2.02644105625 g
- Fiber 0.0894461529071514 g
- Protein 4.23185217923077 g
- Saturated Fat 0.575919790081731 g
- Serving Size 1 1 meatball (29g)
- Sodium 100.039241442308 mg
- Sugar 0.880453700362079 g
- Trans Fat 0.194486505576923 g
- Calories 39 calories
Preheat the oven to 400°F. Lightly spray a non-stick baking sheet with oil. In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs. Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes. Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine. Serve immediately, drizzled with blue cheese dressing, if desired.
