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.
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros - Buffalo Italian Chicken Meatballs
Ingredients
1lbs. Mild Italian Ground Chicken Sausage*
1Egg
1/4cup panko bread crumbs42g
4Tbsp. creamy buffalo sauce**
Sandwich
1hoagie style bun, toasted
Chopped green onion
Chopped cherry tomatoes
Extra Buffalo Sauce
Ranch Dressing
Instructions
Preheat the oven to 400. Add all meatball ingredients to a mixing bowl and combine.
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.
Place meatballs in the oven to bake for 15 minutes.
Sandwich:
Toast your bun and top with meatballs, chopped tomatoes, extra buffalo sauce, ranch and chopped green onions.
Appetizers:
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!
Notes
Nutritional information is an estimate and will vary with substitutions.