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Baked Buffalo Chicken Meatballs

Ground chicken usually has less fat than ground beef. It is a good source of protein and easy to prepare. A serving of ground chicken is about three ounces and is lower in cholesterol than regular ground beef.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken
  • ⅓ cup Italian style breadcrumbs
  • ½ medium-sized onion finely diced
  • 1 tablespoon hot sauce e.g., Frank's Red Hot
  • 1 large egg
  • ½ teaspoon oregano
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cumin
  • 1 tablespoon Italian parsley chopped
  • 2 cloves garlic minced
  • ½ teaspoon Kosher salt or to taste
  • Freshly ground black pepper to taste

Method
 

  1. Prepare the Meatballs: Preheat the oven to 400°F. Line a baking sheet with a silicone mat or parchment paper. Combine all meatball ingredients in a bowl and mix until well combined. Form into balls and place on the baking sheet. Bake for about 15 minutes until cooked through and browned.
  2. Prepare the Sauce: In a sauté pan over medium-low heat, melt the butter with the hot sauce, stirring to combine.
  3. Combine and Serve: Once the meatballs are cooked, add them to the sauce and toss to coat well. Transfer to a platter and serve with celery sticks and your favorite dressing (e.g., ranch or blue cheese).

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.