Buffalo Chicken Meatballs
These chicken meatballs are perfect when you need something quick and hearty to take tailgating! They make a great appetizer for most social gatherings. To make it more convenient, I suggest that you make and bake the day before, and then pop them in a crock pot to warm for 1-2 hours before and during your fun!
1 1/4 lb ground chicken
1/4 cup panko crumbs
1 large egg
2 scallions, chopped
1/3 cup finely minced celery
1/3 cup finely minced carrot
1 clove crushed garlic
kosher salt and freshly ground black pepper, to taste
1/3 cup Franks Hot sauce
1/4 cup skinny blue cheese dressing (optional) OR Bolthouse Farms Greek yogurt based blue Cheese dressing
finely chopped celery leaf for garnish (optional)
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.
Yield: 26 meatballs, Serving Size: 1 meatball
Amount Per Serving:
Freestyle Points: 1
Points +: 1
Calories: 37 calories
Total Fat: 2g
Saturated Fat: g
Source: Skinnytaste . All images and text ©Gina Homolka for Skinnytaste