Buffalo Chicken Meatballs Recipe – 4 Points +

Buffalo Chicken Meatballs

The only food other than pizza that I absolutely obsess over, is buffalo chicken wings. Mostly, it’s the sauce that I crave, and I will pretty much eat buffalo chicken flavored anything. I simply CANNOT resist. So at home, I love to experiment with new buffalo chicken recipes that are delicious but still Weight Watchers friendly. Recently, I whipped up some of these Buffalo Chicken Meatballs and they were truly out of this world! So easy to make, and a lot less messy than wings! Plus each 4 meatball serving was only 4 Points +! I actually made these for my husband and I for dinner one night, so I made 24 large meatballs. You can make this into a low calorie mini meatball appetizer recipe by forming the meat mixture into 36-40 mini meatballs instead of 24. Serve them with toothpicks, and they will for sure be a guaranteed hit at any party! While Frank’s Red Hot Sauce is my hot sauce of choice for this Weight Watchers Recipe, feel free to use any kind you’d like, as long as it has no fat or carbs like Frank’s. If you are a fan of buffalo chicken wings, I highly recommend giving this Buffalo Chicken Meatballs Recipe a try immediately!

Buffalo Chicken Meatballs

Buffalo chicken fans can rejoice in this low calorie Buffalo Chicken Meatballs that will melt in your mouth! Incredibly flavorful, easy to make, and a lot less messy than wings, these tasty meatballs are a great party food!

Ingredients

  • 1 lb lean, ground chicken breast
  • 1/4 cup blue cheese crumbles
  • 2 tbsp light butter
  • 1/2 cup Frank’s Red Hot Sauce
  • 1 large celery stalk, trimmed and minced
  • 3/4 cup Panko breadcrumbs

Instructions

  1. Preheat oven to 425 degrees. Spray a 9 x 13 baking dish with cooking spray or an olive oil mister.
  2. Melt butter in a small saucepan over medium heat. Add in hot sauce, and stir until combined. Remove from heat and set aside.
  3. In a large bowl, combine all ground chicken and all remaining ingredients, along with 1/2 of the hot sauce mixture. Mix well with hands until thoroughly incorporated.
  4. Shape into about 24 1.25” meatballs, and place meatballs into the prepared baking dish.
  5. Cook in the oven until meatballs are cooked thoroughly cooked through, about 20 minutes.
  6. Remove from oven and toss with remaining hot sauce.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Calories: 149

Fat: 4.5g

Protein: 19g

Entire recipe makes 6 servings
Serving size is 4 meatballs
Each serving = 4 Points +

PER SERVING: 149 calories; 4.5g fat; 6g carbohydrates; 19g protein; 0g fiber


Comments

  1. I made these tonight with ground turkey and sweet n’ tangy wing sauce instead of hot sauce. The meatballs were amazing! I doubled the recipe and have 12 XL meatballs. I also broiled them at the end for added crispness. (about 30 mins are 425 then 3-4 mins on broil at the end). Everyone loved them! Really delicious!!

  2. Jenilee says:

    I made these, but cut the breadcrumbs down to 1/2 cup and added about 6 shredded baby carrots into the mix. Awesome! I flash froze them last Saturday and we’ve been eating them as we please.

  3. LOVE these meatballs/SO MOIST-I add extra celery
    & I use turkey as I always have it in freezer
    Store very well frozen though they aren’t “chillin” long

    I don’t toss with remainder of Frank’s/butter sauce
    I only make enough Frank’s/butter sauce to add to meatball mix
    I love your Siracha cream sauce with these from your chili glazed salmon recipe

    In fact I love the Siracha sauce with lots of foods!

    My fav meal are these with your Siracha cream sauce and damndelicious.net one pan Mexican quinoa
    Thanks for sharing !!

  4. Could these be made in bulk and fozen?

  5. I made these last night and they are AWESOME! I took your serving suggestions — we had them on meatball subs for dinner and I had them straight up with celery and ranch for lunch. They have so much flavor that they’d definitely work well as an appetizer. I’ll definitely be making more.

  6. These look really interesting – would there be any significant difference if I used Ground turkey breast? Thanks.

  7. Made these today. Oh my goodness they are amazing. I will be making these A lot! Thank you so much.

  8. Thanks for a great recipe. What happens if I leave out the blue cheese? Is there a reduction in the fat or protein #’s? Should I substitute another cheese? Thanks for the info ahead of time. I really want this recipe to work!

  9. How hot are these on a scale of 1-5? Can you reduce the heat by reducing the sauce?

    • LaaLoosh says:

      I’d say they were about a 2.5. I like things REALLY spicy, so my tongue isn’t always the best judge. But yes, to make them less spicy, just use less of the hot sauce.

  10. Do you have any suggestions what to eat with them? Would these work on a wrap? Did you eat them by themselves?

    • LaaLoosh says:

      I ate them straight up, with celery and cucumber sticks and ranch dressing. My husband had some leftovers on a roll and made a delicious buffalo chicken meatball sub…I think you can play around with a few ideas and see what works best. But these two ways are my favorite!

  11. I have no idea why… but appetizers are always a tricky thing for me. For potlucks, I always dread that assignment – So I’m always on the lookout for quick, easy apps. Pinning this to try soon! At 4PP a serving, these would also make a great lunch… will make them soon!

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