Amber Massey with a creatively healthy play on the taste of buffalo wings.
By Amber Massey
This is my healthy play on the taste of buffalo wings, and oh how good they are. I recollect on the last time I ate buffalo wings- the boneless kind, because even if it is delictable for my tastebuds- It is still chicken, and chicken on the bone is even worse than regular chicken. I have no real reason for my demise of chicken (for the most part.. because, after all- if it is on Chocolate Broccoli, I have in fact eaten it.)
I am in fact a sucker for a good meatball. Even the classic grape jelly, chili sauce, and a crock pot. They are all good to me. What’s better than a meal you can eat with a toothpick? Ok- not entirely with a toothpick- but you know.
This recipe is beyond simple- and quick to make. I took the easy way out with already prepared buffalo sauce.. and prechopped celery I found in the prepared produce section of my grocery. Not sure I could have made it any easier on myself.
While my meatballs baked (for only about 15-20 mind you) I cooked up my side- creamy blue cheese polenta- yum! I skipped the blue cheese dressing and opted for the healthier whole grain option. The quick cooking polenta stirred up quickly and super smooth in no time.
Start to finish- this meal was on the table in under 30 minutes. Super simple, super quick, and super delicious.
And yes.. I’m talking about chicken. We have a love-hate relationship.
- ⅓ cup buffalo sauce (such as Franks RedHot)
- 1 pound ground chicken breast
- 1 large egg white
- ¼ cup chopped celery
- ¾ cup Panko breadcrumbs
- Additional buffalo sauce for basting
- 3 cups skim milk
- ½ cup water or low sodium fat-free chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅔ cup quick-cooking polenta
- ¾ cup (3 ounces) crumbled Gorgonzola cheese
- ¼ cup chopped green onion
- Preheat the oven to 450°F.
- Combine the buffalo sauce, ground chicken, egg white, celery, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, 2-inch balls, making sure to pack the meat firmly. Place the balls in a baking sheet coated with cooking spray.
- Roast meatballs for 10 minutes, brush additional buffalo sauce on each meatball. Continue roasting for another 5-8 minutes, or until the meatballs are firm and cooked through or until meat thermometer reads 165°F.
- Combine milk, ½ cup water, salt and black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with meatballs. Sprinkle with green onions.