Buffalo Chicken Meatballs

Steps

1. Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly coat with nonstick spray. Coat a 3- or 4-quart slow cooker with nonstick spray.

2. In a large mixing bowl, place the ground chicken, bread crumbs, egg, salt, garlic powder, pepper, and chopped green onion. With a fork or your fingers, lightly mix until all of the ingredients are evenly combined, being careful not to compact the meat. Shape into 1 1/2-inch balls and place on the prepared baking sheet. (You will have about 22 to 24 meatballs total.)

3. Bake for 4 minutes, until the meatballs are lightly browned, then flip and bake for 2 additional minutes.

4. Gently transfer to the slow cooker. Pour the buffalo sauce over the meatballs and, with a large spoon, very gently stir to coat. Cover and cook on low for 2 hours, until the meatballs are tender and cooked through.

5. Serve hot, sprinkled with green onion and feta or blue cheese.