Buffalo Chicken Meatball Bowls

Name: Buffalo Chicken Meatball Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lbs ground chicken; 1/2 cup panko breadcrumbs; 2 tbsp milk; 1 egg; 2 cloves garlic; 1 tbsp buffalo sauce; 1/2 tbsp ranch salad dressing mix; 1/4 tsp salt; 1/3 cup buffalo sauce; 1/4 cup butter; 2 tsp honey; 5 cups coleslaw mix; 1/3 cup ranch dressing; 1 1/2 tbsp apple cider vinegar; 1/2 tbsp sugar; 1 .5 oz pouch rice; 2 carrot; 4 talks celery; 1 avocado; 1/3 cup green onions; gorgonzola cheese

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Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
573 kcal
Course
Main Course

Buffalo Chicken Meatball Bowls

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Meatballs

1 lbs ground chicken (0.45 kg)
1/2 cup panko breadcrumbs (28 grams)
2 tbsp milk 1 fl oz, whole
1 egg large
2 cloves garlic 8 grams, minced
1 tbsp buffalo sauce 1/2 fl oz, Frank's Red Hot
1/2 tbsp ranch salad dressing mix 5 grams, Hidden Valley Original
1/4 tsp salt (1.25 mL)

Buffalo Sauce

1/3 cup buffalo sauce 2.67 fl oz, Frank's Red Hot
1/4 cup butter 2 oz, unsalted
2 tsp honey (10 mL)

Ranch Slaw

5 cups coleslaw mix 213 grams, no dressing
1/3 cup ranch dressing 80 mL, Hidden Valley Light
1 1/2 tbsp apple cider vinegar (22 mL)
1/2 tbsp sugar (12 grams)

Other Bowl Ingredients

1 .5 oz pouch rice 240 grams, Ben's Original Ready Jasmine
2 carrot 122 grams, medium, shaved
4 talks celery 155 grams, chopped
1 avocado 150 grams, medium Haas, sliced
1/3 cup green onions
gorgonzola cheese optional

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Instructions

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Make the meatballs.

Add panko breadcrumbs to a small bowl and mix in milk and 2 tbsp hot sauce. Stir to combine and set aside for 5-10 minutes.
Pre-heat oven to 425°F. Line a baking sheet with foil and set aside.
Add all meatball ingredients to a large bowl, including the panko breadcrumbs soaked in milk and hot sauce. Use your hands to mix until just combined, then use a cookie scoop for form 30-32 meatballs on the lined baking sheet.
Optional: once all meatballs are formed on the baking sheet, spray with a little bit of cooking spray to help encourage browning.
Bake at 425°F for 15 minutes or until lightly browned and cooked through so that no pink remains inside the meatballs.
While the meatballs bake, make the sauce. Add hot sauce, butter, and honey to a small pan and bring to a simmer over medium heat until all the butter is melted. Whisk vigorously to incorporate the butter and hot sauce, then pour the sauce over the cooked meatballs and gently toss to coat evenly.

Prepare the ranch slaw.

Mix all slaw ingredients until evenly coated and allow to rest for at least 10 minutes before serving.

Assemble the bowls.

Layer rice, meatballs, ranch slaw, shredded carrots, and celery in a bowl. Add sliced avocado and green onions. Top with additional ranch dressing and gorgonzola cheese, if desired.

Notes

The meatball mixture will be very sticky - a 1.5 tbsp cookie scoop will help you avoid frustration in forming the meatballs. If you don't have a cookie scoop, wet your hands with water to help prevent sticking.
The meatball mixture will be very sticky - a 1.5 tbsp cookie scoop will help you avoid frustration in forming the meatballs. If you don't have a cookie scoop, wet your hands with water to help prevent sticking.
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Nutrition Information

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Calories 573kcal (29%) Carbohydrates 45g (15%) Protein 29g (58%) Fat 31g (48%) Cholesterol 176mg (59%) Sodium 1224mg (51%) Potassium 525mg (11%) Fiber 7g (28%) Sugar 10g (20%)