Lower the Fat and Up the Flavor on Game Day With Our Buffalo Chicken Meatballs

Your Super Bowl party just got a whole lot better for you

Watching football makes you crave wings; it’s a fact. OK, maybe not a fact, but wings and football do tend to go hand in hand. Unfortunately, the game-day favorite is also sky-high in saturated fat. Covered in skin and usually deep fried, there is nothing heart-healthy about chicken wings. But there is a healthier way to get your wing fix. Buffalo chicken meatballs are a much lighter way to enjoy the flavor of wings without all the additional fat. This crowd-pleasing favorite is not only delicious — it’s easier to eat!

Lean ground chicken eliminates fatty chicken skin altogether. Baking the meatballs is a significantly healthier method than deep frying. Buffalo sauce is high in sodium; the less you use, the better — 1/3 cup of sauce is plenty for 24 meatballs. If you feel you can get away with 1/4 cup, even better! Serve with plenty of fresh carrot and celery sticks.

Make-ahead tip: Meatballs can be made the day before and refrigerated. Slowly reheat them in the wing sauce.

Ingredients
Nutrition

Makes 24 appetizer sized meatballs. Serves 6-8. Nutrition is per meatball.

Calories	36	Total Fat	1 g
Saturated Fat	0 g	Monounsaturated Fat	0 g
Polyunsaturated Fat	0 g	Trans Fat	0 g
Cholesterol	19 mg	Sodium	123 mg
Potassium	137 mg	Total Carbohydrate	1 g
Dietary Fiber	0 g	Sugars	0 g
Protein	4 g

Serves 8. Serving size 2 rounded tablespoons.

Calories	46	Total Fat	3 g
Saturated Fat	1 g	Monounsaturated Fat	1 g
Polyunsaturated Fat	0 g	Trans Fat	0 g
Cholesterol	9 mg	Sodium	73 mg
Potassium	44 mg	Total Carbohydrate	1 g
Dietary Fiber	6 g	Sugars	1 g
Protein	4 g

Directions

1. Preheat oven to 425°. Coat a baking sheet with cooking spray. Alternatively, cover with parchment paper.

2. In a large bowl, mix ground chicken, egg, onion powder, ground pepper and panko crumbs until just combined. If mixture is very loose, chill before continuing with the next step.

A large white ceramic bowl contains the unmixed ingredients for a meatball or meatloaf recipe in image_790b34.jpg. Inside, a mound of ground pink meat sits alongside a pile of breadcrumbs, a dusting of flour or seasoning, and a raw whole egg yolk, with a wooden spoon resting along the top rim ready to stir.

3. Form mixture into 24 one-inch meatballs. A cookie scoop can make this easy work. Bake for 6 minutes and flip. Bake an additional 6-8 minutes or until cooked through to 165°, taking care to not burn the bottoms.

4. While the meatballs cook, heat the prepared Buffalo wing sauce. Toss cooked meatballs with the heated wing sauce and serve hot. Serve with carrot sticks, celery sticks, and creamy blue cheese dipping sauce.

A dark baking sheet filled with neatly arranged rows of small, raw pink meatballs dominates the foreground in image_790ea1.jpg. In the blurred background, a patterned ceramic mixing bowl and a metal cookie scoop rest on the counter, showing the process of shaping the mixture.

Pulse Greek yogurt and gorgonzola in a food processor to combine. Process until chunky or smooth — whatever your preference. If sauce is too thick, thin it with a small amount of buttermilk or milk. Serve cold.