Buffalo Chicken Meatballs

This recipe is AMAZING! It is loaded with protein and veggies mixed together! It is flavorful! Get ready for a flavor explosion! This is originally a recipe from Janeva’s Ideal Recipes, but I modified it just a bit. This is a great chicken recipe!

Ingredients

• 1 lb ground chicken**
• 1/2 cup chopped green onions
• 1/2 cup shredded zucchini
• 2 cup cauliflower florets
• 1/4 tsp salt
• 1.5 tsp Garlic Powder
• 1.5 tsp Onion Powder
• 1 egg or 1/3 cup of egg whites
• Olive Oil Cooking Spray
• Buffalo Sauce (sugar free)

Directions

1. Preheat oven to 350
2. Place all the veggies in a food processor or blender and pulse until the veggies reach a rice-like texture
3. ** I did not use ground chicken, I used chicken thighs that I place in a blender and made my own ground chicken. I probably only used about 6-8 oz of meat, so the meatballs were mostly a veggie mix
4. Place the chicken in a bowl with the riced veggies, add seasonings and egg and mix gently until well combined.
5. Spray your baking sheet with olive oil and scoop the mixture and gently roll portions to make a smooth meatball.
6. Bake for 20 minutes, then remove from oven.
7. Place meatballs in a bowl and coat with Buffalo Sauce. Depending on how spicy you want your meatballs, you can use as much buffalo sauce as needed. Janeva recommends using 3/4 cup but I probably used 1/3 of a cup. While the meatballs are sitting in the Buffalo sauce, raise the oven temp to 450 and wipe of the baking sheet.
8. Spray fresh olive oil on baking sheet, and place meatballs back in the oven for 15-10 minutes
9. Top with more Buffalo sauce if desired once the meatballs are finished!

Serving Size

Depending on much meat you use in your meatballs this could vary some; you could also add a little bit more veggies. If you use 16 oz of chicken, then half of the recipes (about 8 meatballs) you will get 8 oz of protein and about 1 1/2 cups of veggies. The entire veggie mixture comes to about 3 cups of veggies.

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