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Buffalo Chicken Meatballs
Buffalo Chicken Meatballs
4 Reviews
From: EatingWell Magazine, January/February 2015
Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Buffalo chicken meatball recipe. Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping, or make them into a Buffalo chicken sandwich.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 8 ounces mushrooms, chopped
- 1 small onion, chopped
- 1 stalk celery, sliced
- 4 cloves garlic
- 1 tablespoon extra-virgin olive oil
- ½ cup fine dry breadcrumbs
- ½ cup very finely chopped carrot
- ¼ cup crumbled blue cheese
- 2 tablespoons hot sauce, such as Frank’s RedHot
- 1 tablespoon distilled white vinegar
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 pound lean ground chicken
Preparation
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Active
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Ready In
- Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables; stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
- Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
- Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.
- Serving size: 5 meatballs
- Per serving: 207 calories; 11 g fat(3 g sat); 1 g fiber; 11 g carbohydrates; 17 g protein; 31 mcg folate; 69 mg cholesterol; 2 g sugars; 0 g added sugars; 1,862 IU vitamin A; 7 mg vitamin C; 66 mg calcium; 1 mg iron; 509 mg sodium; 633 mg potassium
- Nutrition Bonus: Vitamin A (37% daily value)
- Carbohydrate Servings: ½
- Exchanges: ½ starch, 1 vegetable, 2 lean meat, ½ fat
Reviews 4
May 16, 2019
By: Crimson Cayenne
Making the recipe as written yielded the best results, the vegetables made the meatballs nice and hearty. A great way to sneak more veggies into your dishes without "sacrificing" flavor. Really easy to make, my dad loved them and didn't even realize there were veggies in them! He made them into meatball sandwiches.
February 14, 2018
By: Ashton Inskeep
Used oats instead of breadcrumbs, and rice vinegar in place of white just because that's what I had on hand. These are soooo good! So much veggie goodness. Not dry at all. Will make again!
January 24, 2017
By: jayna lou
Followed the recipe exactly, although I hate mushrooms. These were FANTABULOUS! Wonderful texture, nice heat. Will definitely make these again!!
February 18, 2016
By: EatingWell User
The Best Meatballs EVER!
I made these for the Super bowl party I had. I was trying to fix healthier options! These were a hit! I only added some bulk turkey sausage (for flavor) along with everything else, ONLY because I had some in the fridge already. Otherwise, no need to adjust the ingredients.
