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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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 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

206.9 calories; protein 17.2g 34% DV; carbohydrates 11.1g 4% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 2.5g; fat 10.8g 17% DV; saturated fat 3.3g 16% DV; cholesterol 69.2mg 23% DV; vitamin a iu 1861.5IU 37% DV; vitamin c 6.6mg 11% DV; folate 31mcg 8% DV; calcium 65.7mg 7% DV; iron 1.4mg 8% DV; magnesium 28.7mg 10% DV; potassium 632.7mg 18% DV; sodium 509.1mg 20% DV; thiamin 0.2mg 22% DV.

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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
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Rating: 5 stars
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