Ingredients
Scale
Chicken Meatballs
- 1/3 cup buffalo sauce (such as Franks RedHot)
- 1 pound ground chicken breast
- 1 large egg white
- 1/4 cup chopped celery
- 3/4 cup Panko breadcrumbs
- Additional buffalo sauce for basting
Polenta
- 3 cups skim milk
- 1/2 cup water or low sodium fat-free chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2/3 cup quick-cooking polenta
- 3/4 cup (3 ounces) crumbled Gorgonzola cheese
- 1/4 cup chopped green onion
Instructions
Chicken Meatballs
- 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.
Polenta
- Combine milk, 1/2 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 4 meatballs and 3/4 cup polenta
- Calories: 384 g
- Fat: 8 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 39 g