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Creamy Buffalo Chicken Meatballs

Writer: Jenn ClaytonJenn Clayton

These meatballs are tender, juicy and packed with flavor! Oh, and ready in 30 minutes!

Perfect on their own, over rice, pasta or on hoagie roll for a meatball sub!

Full recipe in video below!

RECIPE:

  • 1 pound extra lean ground chicken

  • 1 cup Panko Breadcrumbs

  • 1 Large Egg

  • 3 Cloves Garlic Minced

  • ½ teaspoon Salt

  • ½ teaspoon Black Pepper

  • 1 teaspoon Onion Powder

  • 1 teaspoon of Garlic Powder

  • 1 Tablespoon Olive/Avocado Oil

  • 3/4 cup Buffalo Sauce

  • 1/2 cup light Sour Cream


  • In a large bowl mix together the ground chicken, panko, egg, garlic, and seasonings just until combined.

  • Form the meat mixture into 12-16 meatballs with your hands until there is no mixture left. Set aside on a large plate.

  • Heat the oil in a large skillet over medium-high heat.

  • Fry the meatballs in the oil, stir them every thirty seconds to avoid burning and cook for about 6 minutes, or until they developed a light golden crust and have cooked through.

  • Add in buffalo sauce and stir until meatballs are coated.

  • Remove from the heat and stir in the sour cream.

6 Servings:

3 points (blue & purple)

4 points (green)

288 Calories


Recipe inspiration from the saltymarshmallow.com






 
 
 

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