Buffalo Chicken Meatball Appetizer

Buffalo Chicken Meatball Appetizer

Yield 6 servings (serving size 5 meatballs)


  • 8 ounces mushrooms, chopped
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 4 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fine dry breadcrumbs
  • ½ cup very finely chopped carrot
  • ¼ cup crumbled blue cheese
  • 2 tablespoons hot sauce, such as Frank’s Red Hot
  • 1 tablespoon distilled white vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound lean ground chicken


  1. 1.      Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
  2. 2.      Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  3. 3.      Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables; stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
  4. 4.      Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.


Nutrition per serving (without dressing):  Calories 207, Fat 11g, Fiber 1g, Carbs 11g, Protein 17g, Sodium 509mg

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