Ingredients
Scale
- 1 ½ lb ground chicken
- ½ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 small carrot, finely grated
- 1 stick celery, minced
- 2 green onions, minced
- 3 cloves garlic, minced
- ½ tsp paprika
- ½ tsp kosher sea salt
- ¼ tsp ground black pepper
- ⅓ cup buffalo sauce (recommended: Frank's buffalo sauce)
- 3 tbsp ranch dressing or bleu cheese dressing
Instructions
- To start off, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl, combine the ground chicken, panko breadcrumbs, and lightly beaten egg. Let the panko soak for about 5 minutes.
- Add the grated carrot, minced celery, minced green onions, minced garlic, paprika, kosher sea salt, and black pepper. Mix gently.
- Shape the mixture into balls, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake for approximately 15 to 20 minutes, until they reach an internal temperature of 160°F (71°C).
- Carefully remove the meatballs from the oven and toss them in a bowl with Buffalo sauce.
- Serve warm, drizzled with ranch or bleu cheese dressing, garnished with green onions.
Notes
These meatballs can be made ahead of time and stored in the fridge or freezer. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg