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Buffalo Chicken Meatballs

Source of Recipe

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Buffalo Chicken Meatballs

Tasteofhome.com – e-mail
Simple & Delicious October/November 2013
Reviews rate this recipe 4.5 of 5 stars.
Prep: 15 min. Bake: 20 min.
Yield: 2 dozen.

I like to make these game-day appetizer meatballs with blue cheese or ranch salad dressing for dipping. If I make them for a meal, I often skip the dressing and serve with blue cheese polenta on the side. —Amber Massey, Argyle, Texas

Ingredients:
• 3/4 cup panko (Japanese) bread crumbs
• 1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided
• 1/4 cup chopped celery
• 1 large egg white
• 1 pound lean ground chicken
• Reduced-fat blue cheese or ranch salad dressing, optional

Directions:
1. Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly.

2. Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through.

3. Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

1 meatball equals 35 calories, 1 g fat (trace saturated fat), 14 mg cholesterol, 24 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.