Mary Berg's Buffalo Chicken Meatballs Recipe | The Good Stuff with Mary Berg

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

blue cheese dressing

🥗Healthier: ranch dressing

💰Cheaper: homemade yogurt dressing

Ranch dressing is a milder alternative and often cheaper.

Dice one medium yellow onion and cook it in a little bit of oil over medium heat for about five minutes until golden and softened.

Season the cooked onions with 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of chili powder. Stir to combine and let cool completely.

In a bowl, prepare the pinade by mixing 1/4 cup of plain breadcrumbs with 1/4 cup of milk. Stir to combine until hydrated.

Add 1 egg and 2 tablespoons of finely chopped parsley to the breadcrumb mixture and mix well.

Add the cooled onion mixture to the breadcrumb mixture and stir to combine.

Add 1 pound of ground chicken to the mixture and gently toss with two forks to combine without compressing the meat.

Season the mixture with salt and optionally add pepper if desired.

Using a spring-loaded ice cream scoop, portion out the mixture into 2-tablespoon-sized meatballs and place them on a lined baking sheet.

Drizzle a little oil on top of the meatballs and bake in a 400°F (200°C) oven for 20 minutes or until the internal temperature reaches 165°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens