Buffalo Italian Chicken Meatballs
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.
Servings: 18 meatballs
Calories: 49kcal
Ingredients
- 1 lbs. Mild Italian Ground Chicken Sausage*
- 1 Egg
- 1/4 cup panko bread crumbs 42g
- 4 Tbsp. creamy buffalo sauce**
Sandwich
- 1 hoagie 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.
- Chicken Sausage brand used: Isernio's All Natural
- Creamy buffalo sauce brand: Primal Kitchen
- Use any type of ground meat.
Nutrition
Serving: 1meatball | Calories: 49kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g
