Buffalo Chicken Meatballs

Name: Buffalo Chicken Meatballs
Total time: 50 min
Ingredients: 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

Rating: 5 stars

4 Ratings
4 Reviews

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

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Recipe Summary

total:

50 mins

Servings:

Nutrition Profile:

Low Added Sugars

Low Carbohydrate

Low-Calorie

Nutrition Info

Directions

Step 1

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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Step 2

Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Step 3

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.
Step 4

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

Serving Size: 5 meatballs

Per Serving:

207 calories; 10.8 g total fat; 3.3 g saturated fat; 69 mg cholesterol; 509 mg sodium. 633 mg potassium; 11.1 g carbohydrates; 1.5 g fiber; 3 g sugar; 17.2 g protein; 1862 IU vitamin a iu; 7 mg vitamin c; 31 mcg folate; 66 mg calcium; 1 mg iron; 29 mg magnesium;

Exchanges:

1/2 starch, 1 vegetable, 2 lean meat, 1/2 fat

Reviews (4)

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4 Ratings

5 star values: 4
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Crimson Cayenne

05/17/2019

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. Read More

Ashton Inskeep

02/14/2018

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! Read More

jayna lou

01/24/2017

Followed the recipe exactly although I hate mushrooms. These were FANTABULOUS! Wonderful texture nice heat. Will definitely make these again!! Read More

EatingWell User

02/18/2016

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. Read More

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