Active Time: 25 minutes
Yields: 16 meatballs
Difficulty Level: Intermediate
- 1 large egg white
- 1oz. Weyauwega Star Dairy Parmesan cheese, grated (1/3 cup)
- 1/4 cup panko bread crumbs
- 1 1/2 tsp garlic powder
- 1/2 tsp each, salt and pepper
- 1 lb. ground chicken breast (extra lean, 98% fat-free)
- 1 block (8oz.) Odyssey Traditional Feta Cheese
- 1 cup buffalo wing sauce
- 3 tbsp butter, cubed
Heat oven to 400°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet; set aside.
Combine the egg white, Parmesan, bread crumbs, garlic powder, salt and pepper in a large bowl. Crumble chicken over Parmesan mixture; mix just until combined. Divide chicken mixture into 16 portions; shape into balls.
Cut feta into 16 cubes, about 1/2-inch each. Press a feta cube into the center of each ball; seal chicken mixture around cheese. Place meatballs on prepared pan. Bake for 20-25 minutes or until a thermometer reads 165°F.
Meanwhile, warm wing sauce and butter in a large saucepan over medium heat until butter is melted, stirring occasionally. Add meatballs; toss to coat. Serve immediately, or transfer to a 3-quart slow cooker. Keep warm on low.
Feta Cheese creatively crafted by Odyssey Brands
Our six Master Cheesemakers use the freshest Wisconsin cow’s milk with state-of-the-art equipment to create our cheese. The result is an award-winning Feta cheese products. Whether whole or crumbled- our feta cheese products are a tart, salty, and super tasty fresh cheese.