Buffalo Chicken Balls

Every once in a while I CRAVE Buffalo Wings. But they're so unhealthy! 

I came across Key Ingredient and found this gem that is husband approved.

Warning - I have altered this recipe from the original.

What You Need:

2 Chicken Breasts

1 Egg

½ cup Panko Breadcrumbs

1 Carrot

1  Stalk Celery

2 Green Onions

½ tso Garlic Powder

¼ tsp Salt

1 oz Crumbled Blue Cheese

½  cup Frank's Hot Sauce, divided

What to do:

-Preheat the oven to 350F.

-Place parchment paper on a cookie sheet (Easy, clean and less grease)

- Filet chicken breasts, cut the celery, carrot and green onion into large chunks and throw into a food processor. Pulse to chop into small bits.

- (I quickly sauteed the mixture to ensure my chicken would get cooked all the way, optional however)

-In a large bowl, combine the vegetable and chicken mixture, egg, breadcrumbs, garlic powder, salt, 1/2 the hot sauce and the blue cheese.

-Gently fold together to combine, but don't overmix.

-Form the mixture into small meatballs - you should get about 28 small meatballs.

-Place the meatballs on the cookie sheet. Bake for 20 minutes.

 -Remove the meatballs from the oven and allow to cool for a few minutes. 

-Drizzle remaining hot sauce and serve.

-From here I allowed chicken balls to cool completely and placed them in the freezer. 

-To reheat, place them in the microwave for about 2-3 minutes or bake them for about 10-15 minutes or (what I do) place them on the sides in a non stick pan, and add a little bit of water in the middle to allow them to steam.