Buffalo Chicken Meatballs

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 1/2 lb. ground chicken

1/2 c. panko

1/4 c. finely diced celery

1/4 c. minced fresh chives

1 large egg

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

2 tbsp. ranch dressing

4 tbsp. salted butter

3/4 c. buffalo sauce

3/4 c. mayonnaise

1/2 c. sour cream

2 tbsp. fresh dill, minced

1 tbsp. minced fresh chives

1 tbsp. distilled white vinegar

1 tsp. Worcestershire sauce

1/4 tsp. kosher salt

1/4 tsp. black pepper

1 clove garlic, finely grated

2 English cucumbers, thinly sliced

1/2 c. yellow celery leaves

1/4 c. ranch dressing

Kosher salt and black pepper, to taste

Directions

For the meatballs: Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Combine the ground chicken, panko, diced celery, chives, egg, salt, pepper, and ranch dressing in a bowl, being careful not to over-mix.

Form the chicken mixture into balls (about 2 tablespoons each) and place on the baking sheet. Bake until golden brown and cooked through, about 20 minutes.

In a large nonstick skillet over medium-low heat, melt the butter with the buffalo sauce, stirring to combine. Add the cooked meatballs and toss to coat.

For the ranch dressing (optional): In a medium bowl, stir together the mayonnaise, sour cream, dill, chives, vinegar, Worcestershire sauce, salt, pepper, and garlic. Refrigerate for at least 15 minutes and up to 1 day.

For the salad (optional): In a bowl, combine the cucumber, celery leaves, and ranch dressing, and toss. Season with salt and pepper to taste. Serve the meatballs with the cucumber salad and the remaining ranch dressing, if you like.

Nutrition

• Calories: 878
• Total Fat: 76 g
• Saturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 263 mg
• Sodium: 1105 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 35 g