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Bri's Buffalo Chicken Meatballs

Bri's Buffalo Chicken Meatballs

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Bri

Bri

Yummy meatball appetizers with a spicy ranch sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1081 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.
  3. Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.
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Reviews

joderita
3

joderita

12/8/2013

I was a little skeptical about what the consistency would be, since there's no egg to hold it together, but these turned out DELICIOUS! I didn't have oats, so I subbed 1/4 cup extra fried onions. I think I would do the same in the future, too. We had a meatball bar at work and these were the first to disappear!

susanb
1

susanb

8/9/2014

I had not seen a recipe for Buffalo Chicken Meatballs before, so decided to give it a try. I followed the recipe exactly. This was my first time working with ground chicken, was quite sticky. My meatballs were a little flat on the bottom but no big deal. The recipe tells you to line the pan with foil. Do NOT skip this part. I had a good quality non stick pan and there was black goo all over it. I think this is from the French fried onions, caramelizing. Next time, I would be sure to line the pan. Ok, now for the meatballs themselves. They were very moist and did not fall apart. I am not sure about the cilantro. I like it but not sure that it worked well in this recipe. I would either cut the amount in half or leave it out all together. I believe minced celery or celery salt instead of garlic salt would be a nice addition. Also, was not a huge fan of the hot sauce mixed with the ranch dressing. I believe I would try mixing some hot sauce in with the meatballs and then dipping in blue cheese along with celery and carrot sticks. I would try this again with the mentioned changes. I do think this is a good base recipe that you can adjust to your own tastes. Thanks for the idea!

20min2longinkitchen
1

20min2longinkitchen

1/4/2014

I give 5 stars to recipes that are healthy, tasty, easy and fast to cook! These meatballs are very tasty and moist. They held perfectly. I increased my cilantro to a 1/3 of a cup, and finely chopped the onion instead of grating. 1 tbsp of Worcesterhsire & I opted to add 1 tbsp Tamari. I added a dash of ginger powder since these balls will be in a oriental dish. I plan to use pad thai rice noodles with an asian sauce. They are perfect for it! Mine were cooked within 12 minutes, but I kept them smaller.

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