With the Super Bowl around the corner, I know you’re going to need recipes for lots of delicious finger foods!
From experience, I can tell you that showing up with anything “buffalo” is one of the best ways to be the MVP of your party. Over the last year, I’ve posted my famous buffalo chicken wing dip (always a hit) and my cauliflower buffalo wings. However, if you’re looking for something new and exciting, you need to try my buffalo chicken meatballs with my creamy gorgonzola sauce.
These meatballs are tender, juicy and the perfect lower-carb option to the traditional breaded, fried chicken wings that you get at most Super Bowl parties.
Buffalo Chicken Meatballs
Ingredients
- 1 lb Lean Ground Chicken
- 1 Egg
- 1/2 cup Panko Breadcrumbs
- 1 Celery Stalk minced
- 1 tsp Garlic minced
- 1/4 cup Onion minced
- 1/2 cup Franks Buffalo Wing Sauce it’s my go-to but use whatever one you want
- Salt & Pepper to taste
Instructions
- Preheat your oven to 400 degrees and drizzle olive oil into a baking dish.
- In a bowl, combine (with your hands) the chicken, egg, breadcrumbs, celery, garlic, onion and 1/4 cup of the buffalo sauce. Make sure that your celery, garlic and onions are well minced. Use a blender if you need to.
- Roll the chicken mixture into round, firm balls (try to keep them roughly the same size). Place the meatballs in the prepared baking dish and be careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.
- Roast the meatballs for about 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should be 165°F.
- When they come out of the oven, top with remaining buffalo sauce and serve with my gorgonzola cream sauce for dipping!
Now, if you’re a big blue cheese lover like me, you can stuff a little piece of gorgonzola inside the center of the meatball for an even more decadent version!
Love always,
Erica
