Recipe Variation: Buffalo Meatballs

I knew we couldn’t go a week during low carb January without at least one meatball recipe.

These were made as an appetizer for a game day with our friends Mike and Paige. I basically just adapted my buffalo chicken burger recipe into a meatball dish, covered in (slightly lightened) buffalo sauce. It was a big hit among our other low carb-ish snacks.


1 pound ground chicken meat

about 2 tbsp whole wheat panko bread crumbs

splash light cream

1 egg, lightly beaten

salt and pepper

Frank’s Red Hot Sauce

Butter (around 3 tbsp)

olive oil (1 tbsp)

salt and pepper

Combine bread crumbs, milk and egg in bowl until bread crumbs are a little softened. Mix with ground chicken, several drops of Frank’s hot sauce and salt and pepper. Form into small meatballs. Allow to rest for a few minutes in the fridge if you have time.

Heat 1 tbsp oil and 1 tbsp butter in pan. Brown meatballs in two batches on all sides.

Preheat oven to 350.

In the bottom of a casserole dish, combine Frank’s Red Hot Sauce and Butter in the bottom of the plan so you have a shallow layer of hot sauce in the bottom. I use less butter than hot sauce – maybe about 2 tbsp butter and a half cup hot sauce? Put meatballs in pan and toss around in sauce to coat.

Bake 30 minutes or until meatballs reach an internal temperature of at least 160 degrees (they’ll go up a few more degrees after they come out of the oven). Serve with toothpicks and bleu cheese dip of your choice (the burger recipe linked above has one version).



Filed under appetizers, poultry

2 responses to “Recipe Variation: Buffalo Meatballs

  1. Pingback: Favorite Recipes of 2015 | Missy's Recipes

  2. Pingback: Buffalo Chicken Meatballs (Non Crock-Pot Version) | Missy's Recipes

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