Buffalo Chicken Balls - My Bizzy Kitchen

Buffalo Chicken Balls – My Bizzy Kitchen


You guys are going to want to make these buffalo chicken balls.  While I love a good chicken wing, eating them at a party just isn’t the easiest – it’s messy and I imagine I have buffalo sauce all over my face.  I’m klassy like that.

Here’s my grocery saving tip from me to you.  If you have a food processor, you can just grind boneless skinless chicken breasts to make your own ground chicken.  My store had them on sale for $1.99 a pound – boneless chicken breasts.  Right next to that was the packaged ground chicken (using dark meat) for $8 a pound.  WTF.  Don’t do that.  Be your own butcher!  Well, this will make you feel like a butcher.  Not sure my sister would do this though!

This recipe makes 12 balls.  On #teampurple on WW they are 3 points for the whole recipe.

I routinely cook up 2-3 baked potatoes for the week and store them in my fridge to use later in the week.  Once cold out of the fridge, they shred on a cheese grater like a dream – just the potato shreds leaving the skin on your cutting board!

 

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Buffalo Chicken Balls

This is everything you want in a chicken wing, but without the bone and easy and klassy for your Super Bowl party or next get together.

  • Author: Biz
  • Prep Time: 5
  • Cook Time: 12-14
  • Total Time: 50 minute
  • Yield: 12 balls 1x
  • Category: appetizer
  • Method: air fryer, oven
  • Cuisine: good food

Scale

Ingredients

  • 1 pound ground chicken breast
  • 1/2 cup shredded baked potato
  • 1 teaspoon @daksspices Kaboom (or 1/2 teaspoon cayenne pepper)
  • 2 tablespoons @alouette cheese (flavor of choice, I used garlic and herb)
  • 1/4 cup crumbled reduced fat blue cheese
  • 1/2 cup panko bread crumbs
  • 3 tablespoons Frank’s Red Hot Buffalo Sauce

Instructions

In a small bowl, mix the Alouette and blue cheese, set aside.

In a large bowl mix the chicken, Daks seasoning (or cayenne), and shredded potato.  Add a pinch of salt, but you could leave this out because I think the Frank’s hot sauce has enough sodium.

Each bowl is 1.25 ounces of the chicken mixture. Press flat and add 1/2 teaspoon blue cheese mixture into the middle, press together to shape the meatball making sure the cheese is covered.

Roll the chicken meatballs into the panko bread crumbs, spray with avocado oil spray and bake in an air fryer for 6 minutes at 360, then 6 minutes at 400.

You could also bake these in a regular oven at 375 for 12-14 minutes.  They need to be at 165 degrees.

Remove from fryer, toss in the franks hot sauce, sprinkle with dried parsley and serve with cut veggies and ranch sauce.

 

Notes

On team purple for WW, the whole recipe is 3 points.  For team blue and green, it would be 13 points, or basically a point a ball.  I don’t judge on how many balls you like to put in your mouth 😀

Nutrition

  • Serving Size: 1 ball
  • Calories: 78 calories
  • Sugar: .4
  • Sodium: 186
  • Fat: 2.5
  • Saturated Fat: .8
  • Carbohydrates: 4
  • Fiber: .3
  • Protein: 9.3
  • Cholesterol: 28

Keywords: buffalo, buffalo chicken, meatballs, super bowl food

These were so delicious.  I made these as part of my meal prep, and just rolled them into the balls, without the panko breading, and froze them individually on a sheet tray, then popped them in a ziplock bag.  That way I can pull out as many balls as I want.  I defrosted a couple balls and made a buffalo chicken pizza – so good!



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