Crunchy Buffalo Chicken Meatballs with Bleu Cheese Drizzle and Hot Sauce
These Buffalo Chicken Meatballs get a crunchy exterior, tender chicken inside with bleu cheese dressing, hot sauce and get skewered with celery!
Servings: 16 servings
- 1 lb ground chicken
- 1½ cups Panko breadcrumbs separated
- 2 tbsp chopped chives (or green onions)
- 1 tbsp Franks Hot Sauce
- 1 egg
- 1 tsp garlic powder
- pinch of salt
- 2 tbsp milk
- Bob’s Big Boy Bleu Cheese Salad Dressing
- Franks Red Hot Buffalo Sauce
- 2 celery stalks
- 2 tbsp celery leaves chopped
Preheat oven to 400°F.
Mix together the ground chicken, half the breadcrumbs, chopped chives, hot sauce, egg, garlic powder and a pinch of kosher salt in a bowl and with your hand or scoop roll into 16 meatballs.
Roll the chicken meatballs in the balance of the Panko breadcrumbs and place on a lined baking sheet. Bake for 18 minutes until golden brown and crispy.
Chop the celery into 16 thin 2-inch sticks. Chop enough celery leaves for about 2 tablespoons. Set aside.
In a small bowl mix together 2 tbsp milk and the bleu cheese dressing. Set aside.
Drizzle both dressing and hot sauce over cooked meatballs. Insert celery stick into each and top with chopped celery leaves and serve.
Calories: 154kcal | Carbohydrates: 15.1g | Protein: 7.4g | Fat: 7.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 2.3g | Cholesterol: 34.6mg | Sodium: 86.3mg | Fiber: 0.8g | Sugar: 1.1g