Buffalo Chicken Meatballs with Bleu Cheese Yogurt Dip
Total Time
55 minutes
Prep Time
40 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(13)
Ingredients
6 servings
- ½ batch bleu cheese yogurt dip
- For the buffalo chicken meatballs:
- 1 pound lean ground chicken (around 93% lean is best)
- 1 egg
- ½ cup panko breadcrumbs
- ¼ cup finely diced cilantro
- 3 tablespoons buffalo sauce (mild, medium or hot!)
- 1 medium carrot, finely shredded
- 2 tablespoons finely diced green onion
- 2 cloves garlic, minced
- ¼ teaspoon salt
- Freshly ground black pepper
- For tossing:
- ⅓ cup buffalo sauce
- To garnish:
- Diced green onion
- Diced cilantro
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Preparation
Step 1
Start by making the bleu cheese yogurt dip. Store in the fridge until ready to serve.
Step 2
Preheat the oven: to 400 degrees F. Line a baking sheet with parchment paper.
Step 3
Form the meatballs: in a large bowl, add the ground chicken, egg, breadcrumbs, cilantro, buffalo sauce, shredded carrot, diced green onion, garlic and salt and pepper; mix until well combined. Use clean hands to form into 20 meatballs. Place meatballs on the prepared pan and bake for 12-15 minutes or until a meat thermometer reads 165 degrees F.
Step 4
Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball. It makes it so much easier!
Step 5
Once meatballs are done, add to a large bowl and gently toss or spoon on ⅓ cup buffalo sauce. Serve immediately and garnish with scallions/cilantro. Feel free to drizzle or dip the meatballs in the bleu cheese yogurt sauce and serve celery and carrot sticks on the side.
Step 6
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