Buffalo Chicken Meatballs with Blue Cheese Polenta
Recipe Type: Entree, Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
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
  • 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
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, 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
Recipe by Honest Cooking at https://honestcooking.com/buffalo-chicken-meatballs-with-blue-cheese-polenta/