buffalo chicken meatballs

These Harissa Chicken Meatballs are a fun twist on meatballs. Plus, they’re low- carb, grain-free, and gluten-free since I use cauliflower rice instead of breadcrumbs.

Harissa Chicken Meatballs

chicken

salt

smoked paprika

frozen riced cauliflower

onion

parsley

garlic

Olive-oil cooking spray

jars (10 oz each prepared mild harissa sauce (I love Mina Harissa))

Place chicken in a large mixing bowl, break- up slightly. Sprinkle with 1 teaspoon salt and smoked paprika.

Add frozen cauliflower, parsley, onion, garlic, and egg and mix just until ingredients are combined.  Avoid over-mixing. Divide chicken mixture into 16 portions ( about 1 1/4 ounce each); gently shape into balls.

Heat a heavy-duty non-stick large skillet (with tall sides) over medium-high heat.

Spray with olive oil cooking spray, add meatballs and cook, turning occasionally to brown on all sides, about 6 minutes.

Pour in harissa and allow mixture to reach a simmer, reduce heat to medium-low and continue to simmer for 20 to 25 minutes.

Buffalo Chicken Meatballs

panko breadcrumbs

red onion (finely diced)

flat leaf parsley

Parmesan cheese

garlic (minced)

Tbsp buffalo wing sauce

eggs

1.0 oz package ranch salad dressing mix

tsp black pepper

Sauce:

salted butter

buffalo wing sauce

carrot sticks and blue cheese dressing

Preheat oven to 400°F. Spray a rimmed baking sheet or broiler pan with cooking spray. Set aside.

In a medium size mixing bowl, mix together chicken, panko, onion, parsley, Parmesan, garlic, buffalo sauce, eggs, ranch dressing mix and pepper. Use a small scoop to form into 1 inch balls. Place on pan at least 1 inch apart. If baking in batches, chill mixture between baking.

Bake for 15-18 minutes or until cooked through.

Meanwhile, in a medium-size saucepan melt butter. Add wing sauce cooking over medium low just until heated through.

Add meatballs to sauce, toss gently until coated. Simmer for 3-5 minutes. Arrange on a platter with picks for serving.

Serve with celery, carrots and bleu cheese or ranch dressing for dipping.

Six ingredient Buffalo chicken meatballs make the perfect game time appetizer! These are a healthy whole30 and paleo version made with minced green onion, almond flour, and buffalo sauce, topped with a homemade blue cheese dressing.

Buffalo Chicken Meatballs (Paleo, Gluten-Free)

almond flour

green onion

garlic powder

blue cheese

almond milk

Greek yogurt

tbsp white or red wine vinegar

tsp salt

Preheat oven to 400F and line a baking sheet with parchment paper.

In a large bowl, mix together chicken, egg, almond flour, 1/3 cup hot sauce, green onion, and garlic powder. I used my hand to do this!

With about 2 tablespoons of meat, roll into balls and place on baking sheet.

Take out of oven and let rest for 10 minutes.

For the blue cheese dip: whisk all ingredients together in a bowl.

Serve blue cheese dip alongside meatballs or drizzled on top.

If you&#039;re in the mood for buttery, hot-sauced chicken, these Buffalo Chicken Meatballs are definitely for you. Made with fresh ground chicken, pantry staples and baked in the oven, you&#039;re not going to miss any game time while these are in the oven.

(90 grams) panko breadcrumbs

(59 ml) buffalo wing

onion powder

salt salt

green onions, sliced (optional)

Blue Cheese or Ranch dressing

Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment or nonstick aluminum foil.

In a large mixing bowl, combine ground chicken, breadcrumbs, buffalo wing sauce, egg, garlic, onion powder, salt and pepper. Do not overmix.

Use a tablespoon size cookie scoop to scoop up meatball mixture and use your hands to roll each scoop into a ball. Place the shaped meatballs on the prepared baking sheet.

Bake for 25-28 minutes or until the meatballs reach an internal temperature of 165 degrees F.

Drizzle meatballs with additional buffalo sauce and sprinkle with sliced green onions. Serve with blue cheese or ranch dressing on the side.

These Meal Prep Buffalo Chicken Meatballs are a healthy and freezer-friendly lunch or dinner idea – they’re also the perfect party food!

Meal Prep Buffalo Chicken Meatballs

buffalo sauce

Celery sticks

Carrot sticks

Cucumber wedges

Ranch cheese

Parsley,

breadcrumbs

tbsp buffalo sauce

yellow onion, grated

salt and pepper

Preheat oven to 400° F. Mix together ingredients for meatballs, then form into 1-inch balls and place on a parchment-lined baking sheet. Bake for 18-20 minutes until fully cooked in the center.

Remove meatballs from the oven and allow to cool for 5 minutes. Toss with 3/4 cup of buffalo sauce in a large bowl, then divide among meal prep bowls and add in veggies and containers of dressing. Drizzle meatballs with ranch and garnish with parsley if desired.

Meal prep bowls will keep in fridge up to 5 days - serve and enjoy!

Note: you can make these meatballs up to 3 days ahead of time for parties/potlucks. Make the meatballs and store in the fridge, then reheat in a 350 F oven for 10-15 minutes and toss in warmed up sauce when ready to serve.

https://www.youtube.com/watch?v=W6OTZrWY6aA

These Meal Prep Buffalo Chicken Meatballs are freezer-friendly and a tasty, healthy way to celebrate football season!

• 410 calories/6 freestyle points per serving! •

PRINT RECIPE: https://thegirlonbloor.com/meal-prep-buffalo-chicken-meatballs/

Quick and easy Buffalo chicken meatballs pack all the flavor of your favorite spicy Buffalo wings into a fun, bite-sized appetizer or main dish.

Buffalo sauce, divided

celery

carrots

green onions,

garlic,

black pepper

butter

Blue cheese dressing,

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

In a large bowl, mix the ground chicken, 1/4 cup Buffalo sauce, breadcrumbs, celery, carrots, green onions, egg, garlic, onion powder, salt and pepper until well combined.

Using a cookie scoop or your hands, form the mixture into 1 1/2-inch meatballs and place on the prepared baking sheet. You should get about 20-24 meatballs.

Bake for 18-20 minutes, until the meatballs are cooked through and lightly browned. They should read 165°F (75°C) on a meat thermometer.

While the meatballs cook, combine the remaining Buffalo sauce with the butter. Stir over medium-low heat until melted and smooth.

Remove the meatballs from the oven and transfer to a large bowl. Drizzle the buttery Buffalo sauce over the top and toss to coat.

Serve hot with blue cheese or ranch dressing for dipping and extra green onions for garnish.

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Buffalo Chicken Meatballs

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Buffalo Chicken Meatballs

Top 6 buffalo chicken meatballs recipes from across the web

The most viewed buffalo chicken meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Harissa Chicken Meatballs

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs (Paleo, G...

Buffalo Chicken Meatballs

Meal Prep Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

The most viewed buffalo chicken meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine