Appetizer: Buffalo Chicken Meatballs


A Perfect Superbowl Recipe


    • 8 ounces mushrooms, chopped
    • 1 small onion, chopped
    • 1 stalk celery, sliced
    • 4 cloves garlic
    • 1 tablespoon extra-virgin olive oil
    • ½ cup fine dry breadcrumbs
    • ½ cup very finely chopped carrot
    • ¼ cup crumbled blue cheese
    • 2 tablespoons hot sauce, such as Frank’s RedHot
    • 1 tablespoon distilled white vinegar
    • ½ teaspoon salt
    • ½ teaspoon ground pepper
    • 1 pound lean ground chicken
      • Directions

        • Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
          • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
            • Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables; stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
              • Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.
                • NUTRTITION

                  Serving Size: 5 meatballs
                    207 calories
                      17.2 g protein
                        11.1 g carbohydrates
                          1.5 g fiber

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