Sauteed mushrooms, celery and garlic add flavor to this easy Buffalo chicken meatball recipe. Serve them as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping, or make them into a Buffalo chicken sandwich. To make ahead: Freeze baked, cooled meatballs in a single layer on a baking sheet; then transfer to an airtight container. Freeze for up to three months. Reheat from frozen in a 350 degree oven for about 25 minutes.
Buffalo Chicken Meatballs
8 ounces mushrooms, chopped
1 small onion, chopped
1 stalk celery, sliced
4 cloves garlic
1 tablespoon extra-virgin olive oil
1/2 cup fine dry breadcrumbs
1/2 cup very finely chopped carrot
1/4 cup crumbled blue cheese
2 tablespoons hot sauce, such as Frank’s RedHot
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 pound lean ground chicken
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and coat with cooking spray.
Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables; stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees, about 15 minutes. Serves 6.
Per serving: 207 calories; 11 g fat (3 g saturated fat; 47 percent calories from fat); 11 g carbohydrates; 0 g sugar; 69 mg cholesterol; 523 mg sodium; 17 g protein; 1 g fiber.