Buffalo Chicken Meatballs

By Holly
March 3, 2016
1 Comment


Author Notes: Buffalo Chicken Meatballs! With herbs, veggies, & a little spicy cayenne. Heat is balanced perfectly by the cool, yogurt Blue Cheese Sauce. Healthy & delish!Holly

Serves: 21 meatballs

Ingredients

For The Meatballs & Buffalo Sauce:

  • 3/4 cup almond meal (or bread crumbs)
  • 2/3 cup finely chopped celery
  • 1/2 small onion, finely chopped
  • 1 large egg
  • 4 medium garlic cloves, minced
  • 2 green onions, finely chopped
  • 1 pound ground chicken
  • 3 tablespoons parsley, finely chopped
  • 1/2 teaspoon ground Cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup Frank's Red Hot Sauce, or Tabasco Sauce for a spicier flavor
  • 3 tablespoons butter
  • 1 tablespoon raw sugar (or 1 teaspoon regular white sugar)

For The Blue Cheese Sauce:

  • 1/4 cup fat free plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces blue cheese, crumbled (melt 1 ounce in microwave)
  • 1/3 cup fat free buttermilk
  • 1/4 lemon, juiced - about 2 teaspoons or to your taste
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely sliced green onion
  • 2 tablespoons finely chopped celery

Directions

For The Meatballs & Buffalo Sauce:

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  3. In a large bowl, combine ground chicken, almond meal, egg, garlic, onion powder, green onions, salt, pepper, and cayenne. With a wooden spoon or clean hands, stir until well combined.
  4. Roll the mixture into 1¼-to-1½-inch meatballs, forming about 21 meatballs.
  5. Place meatballs onto prepared baking sheet and bake for 20 minutes, or until a meat thermometer inserted in the center of the meatball reads 165 degrees.
  6. To make the Buffalo Sauce, add butter and sugar to a large pot over medium heat, and stir in Tabasco sauce. Allow the sauce to incorporate for 1-2 minutes, then turn off heat.
  7. Add the cooked meatballs to the pot, and gently coat them in the sauce. As the sauce cools, it will form a nice coating that sticks to the meatballs.
  8. Serve immediately, drizzled with blue cheese sauce, if desired

For The Blue Cheese Sauce:

  1. Combine the first seven ingredients in a small bowl
  2. Smash some of the blue cheese crumbles with the back of a spoon and stir to incorporate.
  3. Add parsley, onion, and celery.

More Great Recipes:
Chicken|Serves a Crowd|Gluten-Free|Entree

Reviews (1) Questions (0)

1 Comment

jeinde May 6, 2016
Made for family tonight and everybody loved them. My Mom, who never has seconds, went back for seconds. I served them with rolls and made "hoagies" or what some call submarine sandwiches.