Name: Buffalo Chicken Meatballs
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Non-stick cooking spray -; 1 large egg -; 2 tablespoons milk -; 5 tablespoons Buffalo sauce -; 1/2 cup plain breadcrumbs -; 1 teaspoon garlic powder -; 1/2 teaspoon kosher salt -; 1/2 teaspoon black pepper -; 1 pound ground chicken -; 2 scallions -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Buffalo Chicken Meatballs

1. Non-stick cooking spray -

2. 1 large egg -

3. 2 tablespoons milk -

4. 5 tablespoons Buffalo sauce -

5. 1/2 cup plain breadcrumbs -

6. 1 teaspoon garlic powder -

7. 1/2 teaspoon kosher salt -

8. 1/2 teaspoon black pepper -

9. 1 pound ground chicken -

10. 2 scallions -

How to cook deliciously - Buffalo Chicken Meatballs

1. Stage

Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease it with non-stick cooking spray.

2. Stage

Make the meatballs: In a large bowl, use a fork to whisk together the egg, milk, and 1 tablespoon Buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well. Add the chicken and use your hands to gently combine the ingredients just enough so everything is mixed through. Don’t over mix or the meatballs will be tough. The mixture will be soft and sticky.

3. Stage

Form the meatballs: Scoop up a rounded tablespoon of chicken, roll it into a ball, and set it on the prepared baking sheet. Repeat with the remaining chicken. You will have about 20 little meatballs. If your hands get sticky, moisten them with water as you go.

4. Stage

Bake the meatballs: Bake the meatballs until they are golden on the bottom and cooked through, about 14 minutes.

5. Stage

Serve the meatballs: Nudge the meatballs to the center of the baking sheet and drizzle the remaining 1/4 cup Buffalo sauce over them. Use a spoon to roll the meatballs in the sauce. Transfer them onto a plate and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side. Refrigerate leftover meatballs in a covered container for up to 3 days. Reheat them in the microwave until warm. To freeze, allow the meatballs to cool completely. Then, store them in a well-sealed freezer-friendly container or bag for up to 3 months. To reheat, put them in a 350°F oven straight from the freezer, covered with foil, and bake until warmed through. Did you love the recipe? Leave us a review in the comments.