Ideal to serve as appetizers. They are so tasty and at the same time light that they will just fuel the taste buds of your guests. They’re very convenient to eat too. You can just pick them up with a toothpick and then have a bite! Serve with your favorite beer and you’re all set! I like to offer Ranch or bleu cheese dressing as a dipping option for these yummy buffalo meatballs. Feel free to use what you have on hand. Celery and carrot sticks are a wonderful addition, too.
These buffalo chicken meatballs are amazing! I love that you can adjust the spiciness of the balls depending on your preference. I love mine flavorful but not super spicy because I have low tolerance for spicy food (working on it now). They’re not even as messy to eat as the Buffalo wings. These little balls are a gem!
Ingredients
1 pound Tyson ground chicken
3/4 cup Progresso breadcrumbs
1 large Eggland’s egg
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick onion powder
2 green onions-thinly sliced
Salt and pepper, to taste
3/4 cup Sweet Baby Ray’s buffalo sauce
Instructions
Preheat oven to 400 degrees F and line baking sheet with parchment paper, set aside.
In a bowl stir together breadcrumbs, garlic and onion powder.
Add ground chicken, egg and green onions, season with salt and pepper to taste and stir until well combined.
Roll the mixture into about 1 1/4 inch meatballs (you’ll get about 24 meatballs)
Place meatballs onto prepared baking sheet and bake until all sides are browned (it take about 4-5 minutes).
Place meatballs into a slow cooker and add buffalo, gently toss to combine, cover and cook on low heat for 2 hours.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: You can serve these with rice or veggies.