Buffalo Chicken Meatballs
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. Source: EatingWell Magazine, January/February 2015
Ingredients
Directions
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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.
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Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
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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.
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Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.
Tips
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.
Nutrition Facts
1/2 starch, 1 vegetable, 2 lean meat, 1/2 fat
