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Slow Cooker Buffalo Chicken Meatballs. An easy, crowd-pleasing appetizer for parties and great for low carb dinners. Juicy, spicy, and always a favorite!
Ingredients
1 pound ground chicken
3/4 cup whole wheat Panko bread crumbs
1 large egg
1 teaspoon kosher salt
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 green onions — finely chopped (about 1/4 cup), plus additional for serving
3/4 cup buffalo sauce — such as Frank’s
Crumbled blue cheese or feta cheese — optional for serving
Instructions
Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and lightly coat with nonstick spray. Coat a 3- or 4-quart slow cooker with nonstick spray.
In a large mixing bowl, place the ground chicken, bread crumbs, egg, salt, garlic powder, pepper, and chopped green onion. With a fork or your fingers, lightly mix until all of the ingredients are evenly combined, being careful not to compact the meat. Shape into 1 1/2-inch balls and place on the prepared baking sheet. (You will have about 22 to 24 meatballs total.)
Bake for 4 minutes, until the meatballs are lightly browned, then flip and bake for 2 additional minutes.
Gently transfer to the slow cooker. Pour the buffalo sauce over the meatballs and, with a large spoon, very gently stir to coat. Cover and cook on LOW for 2 hours, until the meatballs are tender and cooked through.
Serve hot, sprinkled with green onion and feta or blue cheese.
Recipe Notes
Meatballs can be assembled up through step 4 one day in advance. Store in the refrigerator. When ready to cook, transfer to the slow cooker and proceed with the recipe as directed.
Store leftovers in the refrigerator for 2 to 3 days. Reheat gently in the microwave or on the stovetop with a bit of extra buffalo sauce.
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