I’m so glad ground chicken isn’t nearly as hard to find any more as it once was. I remember searching for it high and low – or having to special order it from the butcher counter – time and time again. Not so anymore; it’s readily available in the meat department of any Brookshire’s store.
You can use ground chicken for pretty much anything you’d use ground beef for. It’s versatile and healthy, with a lot less fat than ground beef, fitting into a leaner, healthier eating plan for many people. Simply made from ground chicken breasts, this can be used in soups, stews, casseroles, for burgers and for meatballs like these.
We’re going to have them tonight with carrot and celery sticks.
Buffalo Chicken Meatballs
Makes 16 meatballs
1/4 small red onion, minced
3 garlic cloves, minced
1 egg white
1/4 cup parmesan cheese, grated
1/4 cup panko bread crumbs
1 Tbs dried parsley
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried dill
1/4 tsp dried basil
1/4 tsp pepper
1 lb 99% fat-free ground chicken breast
4 oz block feta cheese, cut into 24 1/2-inch cubes (will have 6 leftover cubes)
4 Tbs butter
1 cup buffalo wing sauce
Preheat oven to 400° F. Add red onion, garlic, egg white, parmesan cheese, bread crumbs and spices in a large bowl then stir with a fork to combine. Add ground chicken then mix until combined – do not over mix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into four balls. Press a cube of feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a buttered cooling rack set on top of a baking sheet. Bake for 20 minutes.
Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.
Nutritional Information: Calories per Serving: 85 g, Calories from Fat: 45 g, Fat: 5 g, Cholesterol: 32 mg, Sodium: 256 mg, Carbohydrates: 2g, Sugars: 1 g, Protein: 8g
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