Hi everyone! I hope you had a nice week. It has been rather chilly in DC this week! Luckily I made a recipe today that packs enough heat to warm you up after a long and cold day! It is also perfect for any upcoming Super Bowl parties you might attend!
I tried buffalo chicken meatballs at my friend Caley’s house a couple of weekends ago and immediately wanted to make my own version! Chris loves all things buffalo so I knew they’d be a hit. I also thought the meatballs would be a nice change of pace as a Super Bowl dish instead of the standard buffalo chicken dip.
Luckily these are about as easy as throwing the dip together and I dare to say that they aren’t really much worse calorie wise!
To make my Buffalo Chicken Meatballs you need: 1 pound of ground chicken breast, 1/2 cup of finely chopped yellow onion, 1/2 cup of panko breadcrumbs, 1 egg white, 1 tsp. of minced garlic, and 1 Tbsp. of fat free ranch dressing. For the buffalo sauce you’ll need 2 Tbsp. of butter, 3/4 cup of Frank’s Red Hot Sauce (Original), 1 1/2 Tbsp. white vinegar, 1/4 tsp. Worcestershire sauce, and 1/4 tsp. garlic powder.
Begin by preheating your oven to 400 degrees. Line a large baking sheet with foil and spray it with nonstick cooking spray. The foil isn’t necessary, but the pan was kind of a pain to clean the first time around so I decided to use foil and make my life easier.
Use a mini food processor, a chopper, or a box grater to finely chop 1/2 cup of yellow onion (one small onion).
Add the ground chicken, 1/2 cup panko, 1/2 cup onion, the egg white, 1 tsp. minced garlic, and the 1 Tbsp. of fat free ranch to a bowl.
Use your hands to thoroughly incorporate the ingredients.
Separate the mixture into 12 palm-sized meatballs. Note that I have pretty small hands, so they might not be palm sized for everyone!
Place the baking sheet in the oven for 16-17 minutes. Check the meatballs to make sure they are cooked through.
While the meatballs cook, melt 2 Tbsp. of butter over medium heat in a large sauce pan. Use a nonstick pan with a lid if you have it!
After the butter melts, add 3/4 cup of Frank’s, 1 1/2 Tbsp. white vinegar, 1/4 tsp. Worcestershire, and 1/4 tsp. garlic powder.
Stir to combine and continue to cook over medium until it bubbles. Remove from heat until the meatballs are done.
Add the cooked meatballs to the pan with the buffalo sauce. Bring the pan to low heat.
Use a ladle to coat the meatballs in the sauce.
Cover with a lid and allow to simmer for 5-10 minutes. Cover with more sauce at least once during this time. If the mixture begins to bubble lower the heat. After 5-10 minutes the sauce should be a little thicker and your meatballs will be ready to serve!
Serve with fresh veggies to cut the heat! These are pretty spicy, but they are great with fresh veggies and ranch! They are also really moist on the inside and really filling!
I hope you enjoy these and that you have a great weekend!
1 lb ground chicken breast
1/2 cup finely chopped yellow onion (1 small onion)
1/2 cup panko breadcrumbs
1 egg white
1 tsp. minced garlic
1 Tbsp. fat free ranch dressing
For Buffalo Sauce:
2 Tbsp. butter
3/4 cup Frank’s Red Hot Sauce (Original)
1 1/2 Tbsp. white vinegar
1/4 tsp. Worcestershire sauce
1/4 tsp. garlic powder
Preheat oven to 400 degrees.
Cover a large baking sheet with foil and spray the foil with nonstick spray.
Use a mini food processor, chopper, or box grater to finely chop 1/2 cup yellow onion. Add the ground chicken, onion, panko, egg white, garlic, and ranch to a bowl.
Use hands to combine ingredients. Make 12 palm sized meatballs and place the meatballs on the baking sheet.
Place the meatballs in the oven and cook for 16-17 minutes.
Make the sauce while the meatballs cook. Melt 2 Tbsp. of butter in a large nonstick sauce pan with a lid over medium heat. Add the Frank’s, white vinegar, Worcestershire, and garlic powder to the melted butter. Stir and cook over medium heat until the sauce bubbles. Remove from the heat until the meatballs finish cooking.
Add the meatballs to the sauce and bring the pan to low heat. Use a ladle to cover the meatballs in sauce. Cover the pot with a lid and cook for 5-10 more minutes until sauce thickens. If the sauce boils turn the heat down.
Serve with fresh crunchy veggies and ranch dressing!
**Note: If you are very sensitive to heat I would suggest adding 1-2 more tablespoons of butter to cut down the heat a little!