Buffalo Chicken Meatballs
User Reviews
5
Buffalo Chicken Meatballs
Description
This recipe combines ground chicken with seasoning, panko breadcrumbs, egg, and minced celery and carrot for texture. The meat mixture is gently combined to avoid toughness and formed into roughly 30 small meatballs. Cooking methods include air frying at 350°F for 5-7 minutes or baking at 400°F for 8-10 minutes, both aiming to reach an internal temperature of 165°F.
The accompanying blue cheese yogurt dip blends Greek yogurt with crumbled blue cheese, lemon juice, chives, garlic, salt, and pepper, providing a tangy contrast to the spicy meatballs. These meatballs are portioned with 5 meatballs and 2.5 tablespoons of sauce per serving.
The recipe supports make-ahead preparations by shaping meatballs a day ahead and refrigerating. Both cooked and uncooked meatballs freeze well for up to 3 months; uncooked meatballs benefit from flash freezing on a cookie sheet before storage. Reheating can be done in the air fryer or oven after thawing overnight in the fridge.
Ingredients
- 1 lb ground chicken , or ground turkey
- ½ teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1/3 cup panko bread crumbs
- 1 large egg
- 1/4 cup celery minced
- ¼ cup carrot shredded
- ½ teaspoon garlic powder , or 1 clove minced garlic
- ½ teaspoon onion powder , or 2 Tablespoons diced onion
- ¼ - 1/3 cup hot sauce depending on desired heat level, Frank's brand
Bleu Cheese Yogurt Dip:
- 1 cup yogurt plain, Greek
- 4 ounces blue cheese , crumbled
- 2 tablespoons lemon juice
- 1 tablespoon chives , finely chopped
- 1 clove garlic , minced
- black pepper to taste, freshly ground
- ½ teaspoon salt to taste, fine
Instructions
- Meatballs: Combine all ingredients except chicken, in a bowl and mix until combined. Add chicken and gently mix until combined, being careful not to overwork the meat.
- Form into 30 small meatballs (about two teaspoons size).
- Air Fry (recommended): Preheat air fryer to 350 degrees. Spray air fryer basket with non-stick cooking spray and cook meatballs (may need to in batches) for 5-7 minutes, until cooked through (165 degrees).
- To Bake: Preheat oven to 400 degrees F. Place meatballs on a baking sheet ½ inch apart and bake for 8-10 minutes or until cooked through (165 degrees).
- Bleu Cheese Yogurt Dip: Mix ingredients together in a bowl.
Notes
- Serving size is 5 meatballs with 2.5 tablespoons of blue cheese yogurt sauce.
- Meatballs can be shaped one day ahead and stored airtight in the refrigerator before cooking.
- Flash freeze uncooked meatballs on a cookie sheet before freezing to prevent sticking.
- Both cooked and uncooked meatballs freeze well up to 3 months; thaw overnight in refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 1011mg | 42% |
| Potassium | 552mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 159mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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