Man, I wish I had tried these Buffalo Chicken Meatballs during Football season! They are so tasty just by themselves, so they would be perfect for a football tailgate. I guess there is always the backyard cookouts this spring and summer!
If you like buffalo wings or just a little kick in your meal, then these are for you. I used a basic meatball recipe with just a few twists to make them into buffalo chicken meatballs.
Tips for meatball making:
- Use a metal cooling rack on top of a baking sheet to cook the meatballs. This will let the greasy drippings fall through the rack and you end up with leaner, better tasting meatballs.
- Use a food processor to finely dice the vegetables. You can add the veggies right into the meatballs which is great if you can’t get your little ones (or husbands) to eat their veggies. 🙂
WeightWise Recipe
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 lb ground chicken
- 1/2 cup red onion finely diced
- 4 garlic cloves minced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 1 egg white
- 1/4 cup Parmesan cheese ground
- 1 tbsp fresh parsley minced
- 1 tsp dried dill
- 16 cubes Cabbot sharp white cheddar
Ingredients
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Instructions
- Preheat oven to 400 degrees. Place metal cooling rack on top of foil lined baking sheet.
- Place onion, garlic, carrot, and celery in a food processor. Pulse until finely diced and mixed together.
- In a bowl, combine ground chicken, diced vegetables, egg white, parmesan cheese, parsley, and dill. Use hand to combine ingredients.
- Form mixture into small, 1oz meatballs. Press one cube of Cabbot's sharp white cheddar into center of each meatball.
- Place meatballs on rack and bake for 25-30 minutes.
- Pour buffalo sauce into medium size sauce pan and heat for 3 minutes.
- Transfer cooked meatballs from oven to sauce pan and coated with buffalo sauce.
