Buffalo Italian Chicken Meatballs
Serves 1835 mins prep55 mins cook
These macro friendly Buffalo Italian Chicken Meatballs are taken up a notch with a my favorite creamy buffalo sauce by Primal Kitchen. They’re great alone as a appetizer, just stick a toothpick in them with a extra side of buffalo sauce and ranch but they’re amazing in a sub topped with tomato and green onion.
0 servings
What you need
Instructions
1 Preheat the oven to 400. Add all meatball ingredients to a mixing bowl and combine. 4 Line a baking dish with foil and spray with cooking spray. Make 18 equal sizes meatballs (34g each) about 1" in diameter.Note: to weigh your meatballs put a plate on the scale, zero it out and add a spoonful of mixture to the plate. You will quickly get the hang of what the right size is and 18 meatballs will go by quick. 5 Place meatballs in the oven to bake for 15 minutes. Sandwich: 7 Toast your bun and top with meatballs, chopped tomatoes, extra buffalo sauce, ranch and chopped green onions. Appetizers: 9 Stick a toothpick the in the cooked meatballs and drizzle with a little extra buffalo and green onion. Be sure to have a side of ranch for dipping!View original recipe