Buffalo Chicken Meatballs
Frank's Red Hot sauce is amazing! I've never been a 'hot wings' kind of person, so maybe that's how I've gotten this far in life without realizing how much I love this stuff. I'm officially obsessed!
I've been trying out new recipes lately for meatloaf and meatballs... goes along well with my keto diet, and they're easy to portion and freeze for meal planning. I've done the Southwest Mini-Meatloaves, and Pesto Meatloaves. Yesterday I made Buffalo Chicken Meatballs (pictured above), and today I had to make more sauce so I could put it over some leftover meatloaf (pictured on the right). I may have ended up just eating a few spoonfuls of sauce after dinner 👀. And now I'm looking up what else I can make with the hot sauce!
I'm still planning to make some changes to the recipe for next time, but here's what I did...
Chicken Meatballs
- 1 lb ground chicken
- 2 slices of (keto friendly) bread, pulsed in food processor into crumbs
- 1 T. olive oil
- 1 T. plain yogurt
- 1T minced garlic
- 1/4 c. diced onion
- 1/2 c. minced mushrooms
- 1 egg
- salt & pepper
Combine gently. I found that the mixture was fairly soft, so I couldn't roll it into balls, but it did spoon nicely onto the cookie sheet - lined with parchment paper. Bake at 375 for 20-25 minutes. I turned each meatball halfway through, and made sure they reached 160 internal temperature.
Buffalo Sauce
- 1/2 c. Frank's Red Hot
- 2 oz. cream cheese
- 1/4 c. shredded cheddar cheese
When I made more sauce today, I added some chicken broth and left out the cheese. All delicious!


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