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Buffalo Chicken Meatballs with Blue Cheese Polenta

Buffalo Chicken Meatballs with Blue Cheese Polenta

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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.

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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.

Buffalo Chicken Meatballs with Blue Cheese Polenta
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Entree, Main
Serves: 4
Ingredients
Chicken Meatballs
  • 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
Polenta
  • 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
Instructions
Chicken Meatballs
  1. Preheat the oven to 450°F.
  2. Combine the buffalo sauce, ground chicken, egg white, celery, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
  3. 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.
  4. 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.
Polenta
  1. 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.
Nutrition Information
Serve Size: 4 meatballs and ¾ cup polenta Calories: 384 g Fat: 8 g Carbs: 42 g Fiber: 2 g Protein: 39 g
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