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Buffalo Chicken Meatballs

Yields8 ServingsTotal Time25 mins

Yields: 16 meatballs, 8 servings

 1 large egg white
 1 oz Weyauwega Star Dairy Parmesan cheese, grated (1/3 cup)
 ¼ cup panko bread crumbs
 1 ½ tsp each, salt and pepper
 1 lb ground chicken breast (extra lean, 98% fat-free)
 8 oz (1 block) 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.

Nutrition Facts

Servings 8