Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip
User Reviews
5
Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip
Description
Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip begins by blending lean ground chicken with egg, panko breadcrumbs, fresh cilantro, shredded carrot, green onion, garlic, and buffalo hot sauce. The mixture is shaped into meatballs and baked on a lined sheet pan until fully cooked, resulting in a tender texture with a spicy flavor from the buffalo sauce.
After baking, the meatballs are gently tossed in additional buffalo sauce to coat them evenly. The accompanying dip combines bleu cheese and yogurt, providing a cooling contrast to the spicy meatballs. The fresh herbs and vegetables inside the meatballs add moisture and aroma.
Ideal for serving with celery and carrot sticks, these meatballs work well as finger food for gatherings. The recipe notes that doubling quantities can accommodate larger groups. Keeping cooked meatballs warm in a slow cooker with sauce allows for extended serving time. A small bowl of water to wet hands while shaping makes forming meatballs easier.
Ingredients
- ½ batch bleu cheese yogurt dip
- For the buffalo chicken meatballs:
- 1 pound chicken, ground lean, around 93% lean is best
- 1 egg
- ½ cup panko breadcrumbs
- ¼ cup cilantro finely diced
- 3 tablespoons buffalo sauce mild, medium or hot
- 1 carrot medium, finely shredded
- 2 tablespoons green onion finely diced
- 2 cloves garlic minced
- ¼ teaspoon salt
- black pepper freshly ground
- For tossing:
- ⅓ cup buffalo sauce
- TO GARNISH:
- green onion diced
- cilantro diced
Instructions
- Start by making the bleu cheese yogurt dip. Store in the fridge until ready to serve.
- Preheat the oven: to 400 degrees F. Line a baking sheet with parchment paper.
- Form the meatballs: in a large bowl, add the ground chicken, egg, breadcrumbs, cilantro, buffalo sauce, shredded carrot, diced green onion, garlic and salt and pepper; mix until well combined. Use clean hands to form into 20 meatballs. Place meatballs on the prepared pan and bake for 12-15 minutes or until a meat thermometer reads 165 degrees F.
- Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball. It makes it so much easier!
- Once meatballs are done, add to a large bowl and gently toss or spoon on ⅓ cup buffalo sauce. Serve immediately and garnish with scallions/cilantro. Feel free to drizzle or dip the meatballs in the bleu cheese yogurt sauce and serve celery and carrot sticks on the side.
Notes
- This recipe yields about 20 meatballs, serving 5-6 people as an appetizer.
- Doubling the recipe is recommended for larger crowds.
- Keeping cooked meatballs warm in a slow cooker with additional buffalo sauce allows for extended serving time.
- Using a bowl of water to wet your hands helps in forming uniform meatballs without sticking.
- Serve alongside celery and carrot sticks for a complete appetizer platter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 3meatballs with dip | |
| Calories | 271cal | 14% |
| Carbohydrates | 10.4g | 3% |
| Protein | 21.9g | 44% |
| Fat | 15.6g | 24% |
| Saturated Fat | 4.7g | 24% |
| Fiber | 0.5g | 2% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
