Buffalo Chicken Meatballs
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Prep Time
20 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
24 meatballs
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Calories
38 kcal
Buffalo Chicken Meatballs
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Slow Cooker Buffalo Chicken Meatballs. An easy, crowd-pleasing appetizer for parties and great for low carb dinners. Juicy, spicy, and always a favorite!
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Ingredients
- 1 pound ground chicken
- ¾ cup whole wheat panko bread crumbs
- 1 large egg
- 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 green onions finely chopped (about ¼ cup), plus additional for serving
- ¾ cup buffalo sauce such as Frank’s
- crumbled blue cheese or feta cheese optional for serving
Instructions
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly coat with nonstick spray. Coat a 3- or 4-quart slow cooker with nonstick spray.
- In a large mixing bowl, place the ground chicken, bread crumbs, egg, salt, garlic powder, pepper, and chopped green onion. With a fork or your fingers, lightly mix until all of the ingredients are evenly combined, being careful not to compact the meat. Shape into 1 1/2-inch balls and place on the prepared baking sheet. (You will have about 22 to 24 meatballs total.)
- Bake for 4 minutes, until the meatballs are lightly browned, then flip and bake for 2 additional minutes.
- Gently transfer to the slow cooker. Pour the buffalo sauce over the meatballs and, with a large spoon, very gently stir to coat. Cover and cook on low for 2 hours, until the meatballs are tender and cooked through.
- Serve hot, sprinkled with green onion and feta or blue cheese.
Notes
- NEXT LEVEL: Mix the Buffalo sauce with 2 tablespoons of unsalted butter prior to adding it to the meatballs.
- TO MAKE AHEAD: Meatballs can be assembled up through step 4 one day in advance. Store in the refrigerator. When ready to cook, transfer to the slow cooker and proceed with the recipe as directed.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm meatballs on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Lay meatballs on a baking sheet and freeze until solid. Transfer the frozen meatballs to a freezer-safe storage container or ziptop bag. Freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE IN THE AIR FRYER: Shape the meatballs as directed. Add to the air fryer in a single layer (cook in batches if needed so they don't overlap). Air fry at 400°F for 7 to 9 minutes, flipping once halfway through, until cooked through. Add the cooked meatballs to a large bowl. Warm up the Buffalo sauce, then pour over the meatballs. Gently stir to coat. Enjoy warm. See my Air Fryer Meatballs for even more tips.
Nutrition Information
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Serving
1(of 24)
Calories
38kcal
(2%)
Carbohydrates
2g
(1%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
23mg
(8%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1(of 24) | |
| Calories | 38kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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