Buffalo Chicken Meatballs
Slow Cooker Buffalo Chicken Meatballs. An easy, crowd-pleasing appetizer for parties and great for low carb dinners. Juicy, spicy, and always a favorite!
Foto: Well PlatedIngredients
- 1 pound ground chicken
- ¾ cup whole wheat Panko bread crumbs
- 1 large egg
- 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 g reen onions (finely chopped (about ¼ cup), plus additional for serving)
- ¾ cup buffalo sauce (such as Frank’s)
- Crumbled blue cheese or feta cheese (optional for serving)
Steps
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.
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.)
Bake for 4 minutes, until the meatballs are lightly browned, then flip and bake for 2 additional minutes.
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.
Serve hot, sprinkled with green onion and feta or blue cheese.
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