Buffalo Chicken Meatballs
ACTIVE: 25 minutes TOTAL: 50 minutes
These make-ahead meatballs are perfect for game day or any casual party. Serve them
with carrot and celery sticks and blue cheese or ranch-style dressing for dipping.
8 ounces mushrooms, chopped
1 small onion, chopped
1 stalk celery, sliced
4 cloves garlic
1 tablespoon extra-virgin olive oil
½ cup fine dry breadcrumbs
½ cup very finely chopped carrot
¼ cup crumbled blue cheese
2 tablespoons hot sauce
1 tablespoon distilled white vinegar
½ teaspoon salt
½ teaspoon ground pepper
1 pound lean ground chicken
1. Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet
over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the
liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
2. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
3. Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables; stir until combined. Add chicken and mix gently to combine (do not overmix). Form
into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
4. Bake the meatballs until an instant-read thermometer inserted in the center registers
165°F, about 15 minutes.
Calories 207, Fat 11g (sat 3g), Cholesterol 69mg, Fiber 1g, Total sugars 3g (added 0g),
Protein 17g, Sodium 523mg, Potassium 633mg, Folate 31mcg, Calcium 66mg.
Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet,
then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen
in a 350°F oven for about 25 minutes.