There are few foods (bacon, shrimp and lobster) that I love more than boneless buffalo chicken wings. So, when our family decided to reduce the amount of gluten that we consume, a small part of me died, knowing that I wouldn’t be able to enjoy my favorite wing joint in the same way.
Last week, I had a random craving for meatballs and unfortunately, we didn’t have any ground beef. I did have ground chicken in my freezer though, so I decided to use that instead. While gathering my other ingredients, I spotted some wing sauce, and that’s when it hit me. Buffalo. Chicken. Meatballs. I whipped up my own concoction to make these mouthwatering bites. Here is what you will need:
Note: We used crushed gluten free crackers in place of bread crumbs.
First, preheat your oven to 400°F. Melt the butter and whisk it together with the wing sauce.
Next, using your hands, combine the sauce combo with the rest of your ingredients in a medium sized bowl. You may get a little messy. Just sayin’.
Then, roll the mixture into balls and place them on an oiled cooking sheet. (I ended up with about 28 meatballs.) Bake for 25-30 minutes or until centers reach 165°F.
Serve with celery and your favorite dipping sauce. These buffalo chicken meatballs are AMAZEBALLS! My family gobbled them right up. They are so delicious and totally hit the spot when craving some yummy wings. We actually made this recipe 3 times in one week!
Buffalo Chicken Meatballs from Elizabeth Joan Designs
4 servings (serving size: 6 meatballs)
– 1 lb. ground chicken
– 1/2 cup Frank’s Red Hot Wing Sauce
– 3 tbsp. butter or margarine
– 3/4 cup bread crumbs
– 1 large egg
– 1/2 tsp. sea salt
– 1/4 garlic powder
1. Preheat oven to 400°F.
2. Melt butter and whisk together with wing sauce.
3. Combine all ingredients with the sauce mixture in a medium bowl.
4. Roll mixture into balls and place on an oiled cooking sheet.
5. Bake for 25-30 minutes (or until centers reach 160°F.)
6. Serve with celery and blue cheese dip.