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Buffalo Chicken Meatballs
EatingWell Test Kitchen
“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. ”
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
1Finely 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.
2Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
3Add 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.
4Bake 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.