Buffalo Chicken Meatballs
- Level: Easy
- Yield: 18 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 142
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 47
- Sodium
- 265
- Total: 40 min
- Active: 25 min
Ingredients
Nonstick cooking spray, for spraying baking sheet
6 tablespoons unsalted butter
1/2 cup hot sauce
1 pound ground chicken
3/4 cup breadcrumbs
1/3 cup minced celery
1 egg
1/2 small onion, grated
Kosher salt
Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
Celery sticks, for serving
Directions
- For the meatballs: Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
- Melt the butter in a small saucepan over medium heat. Whisk in the hot sauce, remove from the heat and let cool to room temperature.
- Combine the chicken, breadcrumbs, celery, egg, onions and 1 teaspoon salt in a large bowl. Add 2/3 cup of the cooled hot sauce mixture (reserve the rest) and mix to combine. Form the chicken mixture into 2-inch meatballs (about 18 total) and place them on the prepared baking sheet.
- Bake until cooked through, about 20 minutes, brushing the meatballs with the reserved hot sauce mixture during the last 8 minutes.
- For the sauce: Combine the sour cream, mayonnaise, blue cheese and vinegar in a small bowl. Season with salt and pepper.
- Serve the meatballs with the sauce and celery sticks.