Chicken Meatballs are a fun twist on a classic. Tender, well-seasoned chicken meatballs are baked and finished with a tangy, spicy buffalo sauce. Enjoy with a side of ranch dressing with celery sticks or make it a wrap and serve inside some crisp lettuce.
¼teaspoongarlic powderor 1 small garlic clove, minced
1/4cuptangy hot saucesuch as Frank's, Red Hot, or Tobasco Buffalo Sauce
Prep: Preheat the oven to 400°F and coat a baking sheet or baking dish, such as a Dutch oven, with olive oil.
Mix: In a medium bowl, lightly mix the ground chicken, egg, breadcrumbs, sour cream, onion powder, garlic powder, salt and pepper.
Roll: Use an ice cream scoop to form uniform balls and set on top of the prepared bakeware.
Bake: Bake until slightly golden, about 25 minutes. Right out of the oven, add the butter and honey to the hot baking dish and swirl around to melt. Pour the hot sauce over the top and turn the meatballs in the buffalo sauce to coat. Enjoy!
Breadcrumbs: For the breadcrumbs, I recommend making your own. You can easily grind day-old bread in the food processor. If you are purchasing breadcrumbs, be sure to smell them to ensure they are not stale. Use plain or Panko breadcrumbs in this recipe. If you are looking to make a gluten-free substitution, simply toast 2 slices of gluten-free bread and grind in the food processor.