Are you ready for some meeeeatballllls?? Who’s excited for the Super Bowl next weekend (or rather, the food and commercials!?) I don’t follow the two teams going head to head, though my husband has informed me that the coaches are brothers. Brothers! Can you imagine competing against your sibling for the title of best football team in America? The biggest thing my brothers compete over is who can drink the most eggnog before waving the white flag every Christmas during their annual Nog-Off. Don’t they feel silly now!
Anyway, Super Bowl Sunday is notorious for extravagant, heavy spreads, and while I’m all for an occasional indulgence, it’s nice to have something that tastes naughty, but is actually fairly nice to snack on during the big game, like Feta-Stuffed Buffalo Chicken Meatballs. Full of that signature flavor and spice, yet made with low-fat ground chicken and bold seasonings, Feta-Stuffed Buffalo Chicken Meatballs will be the first app to go on your Super Bowl spread!
Start by grating 1/4 small red onion into a large bowl, then adding 2 garlic cloves that have been microplaned or minced.
Next add 1 egg white, and 1/2 cup gluten free panko-style bread crumbs. If you can’t find any in the store, used crushed Rice Chex.
Add 1 tablespoon Ranch Dip Mix, then stir everything together with a fork.
Finally, add 1lb ground chicken breast then mix with your hands until just combined (don’t over-mix or the meat will become tough.) Divide the chicken mixture into 4 sections, then divide each section in half, to form 8 sections.
Form 2 meatballs out of each section, stuffing 1/2″ cube feta cheese into the center, then close the chicken around it.
Place the meatballs onto a nonstick-sprayed cooling rack set on top of a foil-lined baking sheet, then bake for 16-18 minutes, or until cooked all the way through.
While the meatballs are baking, melt 2 tablespoons butter in a large skillet over medium-heat, then add 1 cup Frank’s Buffalo Sauce. I also love Sweet Baby Ray’s Buffalo Wing Sauce!
Keep the sauce warm over low heat then add the meatballs and use a spoon to coat.
Keep the meatballs warm in the skillet, or transfer to a small crock pot. Serve with toothpicks and dig in!
Tender, spicy, and perfectly poppable, you’ll want to make a double batch of these Feta-Stuffed Buffalo Chicken Meatballs. They’re absolutely addicting — enjoy!
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