Buffalo Chicken Meatballs

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Yesterday was the Super Bowl and an exciting and crazy win for the Patriots! Today, a good chunk of New England is snowed in as we get slammed with another foot of snow (two feet already on the ground just wasn’t enough). What this means for many New Englanders is that we got to stay up later than normal on a school night to celebrate — knowing that we’d wake up to a snow day. Well executed, snow!

Snacking is important while watching football. After searching around, I cobbled together this recipe for buffalo chicken meatballs, adding and subbing healthy elements. It’s  a keeper! A tasty Super Bowl snack that won’t give you a heart attack.


What You Need:

  • 1 lb ground chicken (not pictured)
  • 2 carrots
  • 1-2 stalks of celery (all depends on how much you like celery)
  • 3 green onions
  • 2 egg whites
  • 1/3 cup favorite hot sauce
  • 3/4 cup bread crumbs (I used whole wheat)
  • 1 t garlic powder
  • Your favorite ranch or blue cheese dressing for dipping

What You Do:

1) Preheat your oven to 375. Toss the carrots, celery and green onions (white and green part) into a food processor and pulse a few times for a consistency like below.

carrots and celery

2) Combine the ground turkey, veggie mixture, bread crumbs, egg whites, garlic powder and hot sauce in a bowl and mix. Basically, mix all the ingredients together except for the ranch or blue cheese dressing.

chicen meatballs

3) Form mixture into balls and place on a cookie sheet or broiler type rack. Bake for 25-30 minutes. I got about 28 meatballs from the mixture. Recipe would be super easy to double too.

baked chicken meatballs

4) Pour some of your favorite ranch or blue cheese dressing in a bowl, cut up some extra carrots and celery and enjoy!

buffalo chicken meatballs

These buffalo chicken meatballs were SO good that they never actually made it to the super bowl party. We ate too many…and showing up with 6 buffalo chicken meatballs just wouldn’t have been enough to share!

Recipe Tips:

1) If you have a food processor or blender, use it for step 1! There’s no point in trying to finely chop veggies by hand when a food processor can take care of it in seconds.

2) When working with raw meat, raw eggs, etc., I prefer to use stainless steel or glass bowls over plastic. Plastic bowls are porous, and could hold on to some of the “raw elements” after cleaned. I wouldn’t throw out your plastic bowls, just something to keep in mind if you’re ever in the market for new mixing bowls.


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