The answer to your perfect party appetizer dreams has come true. These Buffalo Chicken Meatballs are a real crowd pleaser, and are infinitely better than those frozen meatballs you can find at the grocery store. They're gluten-free from a special ingredient (hint:a way better alternative to bread crumbs) and they're so good, you'll want to eat the whole tray.
Ingredients
- 1 1/2 Pounds Ground Chicken both white and dark meat
- 1/2 Cup Tortilla Chips very finely crushed, or pulsed in a food processor
- 1 Egg beaten
- 1 Carrot finely grated
- 1 Celery Stalk finely grated
- 3 Green Onions finely minced
- 4 Garlic Cloves mashed
- 1/2 Teaspoon Paprika
- 3/4 Teaspoon Sea Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Cup Buffalo Sauce
- 3/4 Cup Ranch Dressing
Instructions
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper or spray it well with cooking spray so that the meatballs don’t stick.
- In a large bowl, mix the chicken, crushed tortilla chips, egg, 1/4 cup of the buffalo sauce, carrot, celery, green onions, paprika, salt, and pepper. I recommend using your hands to really mix everything together well.
- Use a spoon or small cookie scoop to form meatballs and line them up on the baking sheet.
- Bake for 18-20 minutes, or until the chicken is cooked through.
- Once cooked, transfer meatballs to a bowl and toss them with remaining 1/4 cup buffalo sauce.
- Sprinkle with extra green onion. Add toothpicks and serve with ranch dressing on the side!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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