Buffalo Chicken Meatballs
Spicy Little Meatballs you can enjoy with rice, in a wrap or all by themselves
• 1/2 cup Cilantro
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Paprika
• 2 tsp Salt
• 1/2 tbsp Red or Cayenne Pepper
• 2 tsp Black Pepper
• 1 large Onions
• 0.3 cup Parsley
• 16 serving (serving = 1 tbsp) Frank’s Red Hot Buffalo Wing Sauce
• 450g Skinless Chicken Breast

Buffalo Chicken Meatballs
1.4 kg of Chicken Breast
1 Cup Franks Buffalo Wing Hot Sauce
1 Onion Shredded
1/3 Cup Chopped Parsley
½ Cup Chopped Cilantro
1 TB Garlic Powder
1 TB Onion Powder
1 TB Smoked Paprika
½ TB Cayenne Pepper
2 TSP Black Pepper
2 TSP Salt
Pam Spray

Preheat oven to 400 degrees. Spray a baking tray with Pam.

Add shredded onion, chopped parsley, chopped cilantro and seasonings in a bowl. Taking chicken breast that is half way defrosted and placing it in a food processer to ground the chicken. Then add the ground chicken to the mixture and mix really well.

Create small meat balls and place on tray and bake for 25 mins. When there are 5 mins left for the meatballs to be fully cooked. In a large pot add 1 cup of buffalo hot sauce and warm up on medium heat. Once the meatballs are cooked toss them in the wing sauce. This recipe created 35 meatballs

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