Appetizers
Buffalo Chicken Meatballs
Description
These super juicy, hot-sauce-bathed, cheese-sprinkled crockpot Buffalo Chicken Meatballs are the essence of football food. But don’t save the recipe for game day—these meatballs are easy enough for a weeknight dinner too!
Ingredients
- 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 green 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
Directions
- 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.
