Slow-Cooker Buffalo Chicken Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz PERDUE Fresh Ground Chicken .75 cup Bread crumbs, dry, grated, seasoned 1 serving 1 Egg- large, fresh 2 tbsp chopped Fresh Chives 1 tsp Pepper, red or cayenne 0.25 tsp Morton Kosher Salt (by MISCHIEF478) 1 dash Pepper, black 5 tsp Kroger Hot Sauce (by JENNALYN216) 3.5 tbsp Butter - Country Crock plus Calcium 1 tsp Lea & Perrins, Worcestershire Sauce .5 tsp Garlic powder
1. Preheat oven to 400 and line a large baking sheet with parchment paper. In a large bowl, mix chicken with bread crumbs, egg, garlic, chives and cayenne until completely combined. Season with salt and pepper.
2. Roll mixture into 20 meatballs, around two tablespoons chicken per ball. Bake until firm, about 5 minutes. Transfer to slow cooker.
3. In a medium bowl, mix melted butter with hot sauce and Worcestershire sauce. Whisk to combine and pour over meatballs. Place lid on slow cooker and cook on low for 2 hours.
4. Serve with a drizzle of blue cheese and chives for garnish.
Serving Size: Makes 20 balls (4, 5 ball servings)
Number of Servings: 4
Recipe submitted by SparkPeople user AJOLIN.
2. Roll mixture into 20 meatballs, around two tablespoons chicken per ball. Bake until firm, about 5 minutes. Transfer to slow cooker.
3. In a medium bowl, mix melted butter with hot sauce and Worcestershire sauce. Whisk to combine and pour over meatballs. Place lid on slow cooker and cook on low for 2 hours.
4. Serve with a drizzle of blue cheese and chives for garnish.
Serving Size: Makes 20 balls (4, 5 ball servings)
Number of Servings: 4
Recipe submitted by SparkPeople user AJOLIN.
Nutritional Info Amount Per Serving
- Calories: 322.0
- Total Fat: 16.0 g
- Cholesterol: 158.0 mg
- Sodium: 967.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.3 g
- Protein: 26.9 g
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