American · Dinner
Buffalo Chicken Meatballs
Ground chicken meatballs seasoned with garlic and onion, bound with panko and egg, baked until browned, then tossed in a butter and cayenne hot sauce glaze. Served with a cool blue cheese and sour cream dip and crisp celery batons for dunking.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
188Calories
19.2gProtein
9.2gFat
7.8gCarbs
2.2gSugar
2.4gFiber
1512mgSodium
94mgChol
4.1gSat Fat
310mgPotassium
102mgCalcium
1.3mgIron
0.3mcgVitamin B12
3.1mgVitamin C
Goes well with
Sparkling lemonade
local
Cold IPA
international
low-carb
gluten-free-adaptable
sweet-heat
hidden-gems
Instructions
1
Prep
Heat the oven to 400F (200C) and line a small baking tray with parchment paper.
2
Build
Combine ground chicken, panko, egg, garlic, onion, salt, and black pepper, then roll into four even balls.
3
Bake
Bake the meatballs at 400F (200C) for 16 to 18 minutes until browned outside and the centres reach 165F with clear juices.
4
Toss
Melt butter with hot sauce over low heat for 2 minutes, then add baked meatballs and toss until glossy and fully coated.
5
Plate
Whisk blue cheese with sour cream until creamy, then arrange glazed meatballs on a plate with the dip and celery batons alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground chicken
- 3 tbsp18g panko breadcrumbs
- 22 small eggs
- 2 clove2 clove garlic
- 4 tsp14g onion
- 5 tbsp74ml cayenne hot sauce
- 4 tsp20g butter
- 1 oz28g blue cheese, crumbled
- 4 tbsp60g sour cream
- 44 celery sticks, cut into batons
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
