Buffalo Chicken Meatballs
These flavorful Buffalo Chicken Meatballs
Servings: 24 meatballs
Calories: 214kcal
Ingredients
Buffalo Sauce
- 3 Tablespoons butter melted
- 3 Tablespoons hot sauce
Meatballs
- 1 pound ground chicken
- ⅔ cup panko breadcrumbs
- 1 large egg
- 1 packet powdered ranch dressing
- 1 Tablespoons olive oil
Instructions
- Preheat your oven to 375°F and line a sheet pan with foil or parchment paper. Brush the surface with olive oil to lightly coat it.
- Make the buffalo sauce by stirring together the melted butter and hot sauce in a small bowl, then set aside.
- Add all of the meatball ingredients, along with 2 Tablespoons of the buffalo sauce, to a large mixing bowl and mix until just combined. Do not overmix, or the meatballs will be too firm.
- Use a small cookie scoop to scoop the meatballs onto the prepared sheet pan. They should be around 1 to 1½ tablespoons in size. Wet your hands and roll the meatballs in your palms to shape them into round balls.
- Bake for 15-18 minutes, until the internal temperature reaches 165°F and the meatballs are lighty browned.
- Toss the meatballs in the remaining buffalo sauce and serve.
Notes
- Keep a bowl of water on the counter when rolling the meatballs to shape and dip your hands in the water when the meatballs begin to stick to your hands.
- Store leftover meatballs in an airtight container and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through or in the microwave.
Nutrition
Serving: 4 meatballs | Calories: 214kcal | Carbohydrates: 8g | Protein: 17g | Fat: 13g | Cholesterol: 64mg | Sodium: 554mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g