Buffalo Chicken Meatballs

• Makes approx. 12 meatballs

Container count per 3 meatballs: 
1 & 1/4 Red, 1/4 Green

I often ask myself how I can incorporate more buffalo chicken into my life. This time, it’s in the form of dense, delicious meatballs swimming in hot sauce. Perfect to bring to a potluck or to set out as a party appetizer, or just eat them all yourself. Who needs friends when you've got buffalo chicken meatballs? :P

INGREDIENTS

• 3 cups ground chicken
• 2 egg whites
• 1/4 cup red onion, diced
• 2 scallions, chopped
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp pepper
• 3/4 cup low sodium chicken broth
• 3/4 cup Frank’s Red Hot sauce
• 1 tsp Worcestershire sauce

DIRECTIONS

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or spray with cooking spray.
2. Mix chicken, eggs whites, onion, scallions, garlic powder, salt, and pepper in a bowl until well combined. Chill in the refrigerator for 15 minutes so it will be easier to shape.
3. Meanwhile, heat a large, deep saute pan over medium high heat. Add broth, hot sauce, and Worcestershire. Bring to a boil, and then reduce heat to medium low and simmer until it thickens slightly, about 10 minutes.
4. Take the chicken mixture out of the refrigerator. Use a large spoon or ice cream scoop to scoop into meatballs, and place them on the baking sheet.
5. Cook for 15 minutes, then flip the meatballs over and cook another 10 minutes.
6. Add the meatballs to the saute pan of sauce and thoroughly coat with sauce. Simmer for a few minutes, then serve.