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Buffalo Chicken Meatballs with Blue Cheese Polenta

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  • Total Time: 25 minutes
  • Yield: 4 1x



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


  • 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


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.


  1. 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


  • Serving Size: 4 meatballs and 3/4 cup polenta
  • Calories: 384 g
  • Fat: 8 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 39 g
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