Buffalo Chicken Meatballs

These Blue Cheese Stuffed Meatballs are delicious and once you get them into the Crock Pot, you don’t have to do a thing. After they are cooked you can simply turn the Crock pot to ‘warm’ and leave them in there until it’s time to eat.

 

Crock Pot Buffalo Chicken Meatballs

Ingredients

• 1 lb. lean ground chicken
• 1 egg
• 3 tbsp whole wheat panko breadcrumbs
• 1/4 cup finely diced onion
• 1/2 tsp. onion powder
• 2 cloves crushed garlic
• 1/4 cup chopped parsley
• 2 ounces blue cheese, cut into small cubes
• 3/4 cup + 1 tbsp. hot wing sauce
• 1 tsp. each salt and pepper

Method

1. Pre-heat oven to 350.
2. Line a rimmed baking sheet with a split mat and set aside.
3. In a large bowl, combine; ground chicken, egg, bread crumbs, onion, onion powder, garlic, parsley, 1 tbsp. of hot sauce, salt and pepper.
4. Use your hands to gently mix together just until everything is incorporated.
5. Grab a hearty tablespoon of the mixture and roll in between the palms of your hand to form a ball.
6. Stuff a small cube of blue cheese inside the meatball and roll a little more to seal.
7. Place on baking sheet and continue until you have rolled all the balls.
8. Bake in oven for ten minutes and then transfer to a Crock pot.
9. Cover with the remaining wing sauce and cook on low for 2 hours.

Nutrients per 6 meatballs
Calories: 131, Fat: 4g, Carbohydrate: 2g, Fibre: Less than 1g, Sugar: Less than 1g, Protein: 19g