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Buffalo Chicken Meatballs

23 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 20 min.

Makes

2 dozen

I like to dunk these appetizer meatballs in blue cheese or ranch salad dressing. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. —Amber Massey, Argyle, Texas
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Ingredients

  • 3/4 cup panko bread crumbs
  • 1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided
  • 1/4 cup chopped celery
  • 1 large egg white
  • 1 pound lean ground chicken
  • Optional: Reduced-fat ranch salad dressing or reduced-fat blue cheese salad dressing and chopped celery leaves

Directions

  1. Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly.
  2. Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through.
  3. Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing and sprinkle with celery leaves.

Nutrition Facts

1 meatball: 35 calories, 1g fat (0 saturated fat), 14mg cholesterol, 24mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

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