Skinnytaste.com
Servings: 26 • Size: 1 meatball • Old Points: 1 pts • Weight Watcher Points+: 1 pt
Calories: 37 • Fat: 2 g • Carb: 1 g • Fiber: 0 g • Protein: 4 g • Sugar: 0 g
Sodium: 135 mg (without salt) • Cholest: 26 mg
Ingredients: a method adapt this recipe; add in herbs, etc
- oil spray
- 1 1/4 lb ground chicken
- 1/4 cup panko crumbs
- 1 large egg
- 2 scallions, chopped
- 1/3 cup finely minced celery
- 1/3 cup finely minced carrot
- 1 clove crushed garlic
- kosher salt and freshly ground black pepper, to taste
- 1/3 cup Franks Hot sauce
- 1/4 cup skinny blue cheese dressing (optional)
- finely chopped celery leaf for garnish (optional)
Directions:
Preheat the oven to 400°F. Lightly spray a non-stick baking sheet with oilIn a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.
Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.
Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine. Serve immediately, drizzled with blue cheese dressing, if desired.
These are in the oven as I type.Very excited to see the final product! Substituted gluten free bread ?crumbs, and froze the mixture a bit to make the balls easier to shape. I just hope I didn't leave the veggies too coarsely chopped....They're done! They are amazing! I used Frank's Extra Hot (maybe a bit too hot), but these were a hit!
Check here for comments they have informattion like adding extra crumbs i.e.
from: http://www.skinnytaste.com/2015/01/buffalo-chicken-meatballs.html#more .
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