Wednesday, November 2, 2011

Buffalo Chicken Meatballs

 Football season requires plenty of appetizers.  Wing sauce and meatballs are both classic favorites.  So why not marry them and make them a bit healthier?  :)  This recipes uses ground chicken and heart-healthy olive oil compared to fried foods and fatty meats.  Eat them by themselves, dipped in (fat-free or low-fat) ranch or bleu cheese dressing (or if you prefer less chemicals/preservatives, try my healthy Ranch Sour Cream Dip, in the photos), or paired with cheese and celery.

3/4 Cup Wing Sauce (I used Ashanti, could use Frank's--but higher in sodium--you really gotta check the sodium on wing sauce--it can get c-r-a-z-y high), plus more to serve (optional)
1 Tbsp. Olive Oil
1 lb Ground Lean Chicken (as lean as you can find!)
1 Egg
1/2 Cup Plain Breadcrumbs (or Panko)
1/2 Cup Celery, finely diced
1/4 Cup Minced Onion
1/2 Cup Reduced-Fat Mozzarella Cheese (or use a Bleu--I just prefer mozzarella/ranch flavors with my wing sauce)
1 tsp. Minced Garlic

1.  Preheat oven to 400 degrees.  Cover a baking sheet with foil and spray with nonstick spray (butter flavored or olive oil is my preference).
2.  Combine all the remaining ingredients in a large bowl.  It will be pretty sticky.
3.  Roll the meat into 1" balls (use an ice scream scoop if you prefer consistency).  Place on baking sheet in single layer.  Bake until cooked through, about 15 minutes.
4.  Remove from oven and let cool a few minutes.  Place on dish to serve.  Drizzle extra wing sauce over meatballs if you prefer (I did not) and serve with dressing and celery.



  1. The balls have a great flavor, but the texture is too mushy. Any suggestions on making them a little more "sturdy"?

  2. Anonymous - if you try them again I suggest that after the balls are rolled, coat them in additional bread crumbs and hit them with the broiler or coat them w/additional crumbs and brown the outsides before putting them in the oven.