Satisfy your buffalo chicken wing craving with these high protein, low-fat buffalo chicken meatballs. Perfect for Sunday football or just an easy weeknight dinner, they are hands-off so you can get other things done while they cook. Make the optional low-fat yogurt dip for even more flavor!
Servings: 4
Serving Size: 4 meatballs (158g) with 2 tablespoons dip (40g)
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
Nutrition Facts:
Meatballs: 224 calories / 15.5g carbs / 31g protein / 4g fat
Dip: 19 calories / 2g carbs / 3g protein / 0g fat
Ingredients:
Meatballs
- 1 lb (453g) ground chicken
- 1 egg (50g)
- ¾ cup (84g) “Progresso” plain bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¾ cup (169g) “Franks” red hot buffalo wing sauce
Greek Yogurt Dip
- ½ cup (114g) plain fat-free Greek yogurt
- 1 tablespoon (15g) white vinegar
- 1 tablespoon (30g) nonfat milk
- ½ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions:
- Preheat the oven to 400F.
- Make the meatballs: mix together all meatball ingredients except hot sauce. Form into 16 balls (about 2 heaping tablespoons each) and place on a parchment paper lined baking sheet. Bake for 8-10 minutes, just until meatballs are well formed and start to brown.
- Place meatballs in the slow cooker. Add buffalo sauce, pouring evenly over meatballs. Cook on low for 2 hours. Serve with optional dip.
- Meanwhile, if serving with dip: mix together all dip ingredients together in a bowl.
Notes:
- Dip can be made in advance and stored in the fridge for 3 days.
- Store leftover meatballs in the fridge for 3 days or freezer for 3 months.
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