Football is usually synonymous with wings. Fried greasy nibbles, indigestion, and hangovers also typically go hand in hand with game day. For a healthy alternative to chicken wings, consider these spicy buffalo chicken meatballs that pack all of the elements of a basket of wings into compact balls-minus the butter, grease, and oil. Serve these spicy little balls with a cooling herb dip to elevate your game day viewing pleasure.
Buffalo Chicken Meatballs with Creamy Herb Dip
Makes 24 meatballs
Buffalo Chicken Meatballs
- 2 tsp coconut oil or olive oil
- 1 lb lean ground chicken or turkey (organic if possible)
- 1 rib of celery, finely diced
- 4 cloves garlic, minced
- 1/4 cup yellow onion, chopped
- 1 carrot, diced
- 1 egg, beaten
- 1/3-1/4 cup hot sauce, depending on how spicy you want your balls
- 4 oz blue cheese, crumbled
Creamy Herb Dip
Preheat oven to 375. Drizzle 1 tsp of oil on a sheet pan lined with parchment paper and set aside. In a pan, melt 1 tsp oil over medium heat. Add onion, garlic, celery, and carrot, and sauté for 5 minutes. Turn heat off and allow vegetables to cool slightly. In a bowl, mix together the ground meat, vegetables, blue cheese, beaten egg, and hot sauce. Using your hands or an ice cream scoop, form small balls, approximately 1 1/2 inches in diameter. Spread the meatballs out evenly on the sheet pan and bake for 20 minutes.
While the balls bake, combine all the ingredients for the herb dip in a food processor and blend until smooth.
Once the meatballs are cooked, wipe away any melted cheese, and serve with creamy herb dip.