Prep these Buffalo Chicken Meatballs in just 15 minutes. Then, serve these Buffalo Chicken Meatballs with a savoury blue cheese dipping sauce for a party perfect appetizer.
What do I need ?
Original recipe yields 15 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. milk
1 slice white bread, torn into pieces
1 lb. (450 g) extra-lean ground chicken
1 stalk celery, chopped
1/3 cup Buffalo wing sauce, divided
1 cup Renée's Chunky Blue Cheese Dressing
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How do I make it ?
Heat oven to 375°F.
Drizzle milk over bread in medium bowl; let stand 2 min. Add chicken, celery and 2 Tbsp. wing sauce; mix just until blended.
Shape into 30 meatballs, using about 1 Tbsp. chicken mixture for each; place on rimmed baking sheet sprayed with cooking spray.
Bake 15 min. or until done (165°F).
Place meatballs in large bowl. Add remaining wing sauce; toss to evenly coat meatballs. Thread 2 meatballs onto each of 15 small skewers. Serve with dressing for dipping.
Kraft Kitchen Tips!
These flavourful meatballs can be shaped ahead of time. Freeze up to 3 months. When ready to serve, thaw overnight in refrigerator, then bake as directed.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 1.5 g
Cholesterol 25 mg
Sodium 300 mg
Carbohydrate 1 g
Fibre 0 g
Sugars 0 g
Protein 6 g
15 servings, 2 meatballs each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.