Print Options:

Odyssey Feta Buffalo Chicken Meatballs

Yields8 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Yields: 16 meatballs, 8 servings

Yields: 16 meatballs
 ¼ small red onion, minced
 3 cloves garlic, minced
 1 egg white
 ¼ cup Parmesan cheese, grated
 ¼ cup panko bread crumbs
 1 tbsp dried parsley
 ½ tsp salt
 ½ tsp garlic powder
 ½ tsp onion powder
 ¼ tsp dried dill
 ¼ tsp dried basil
 ¼ tsp pepper
 1 lb ground chicken breast
 4 oz Odyssey Feta Cheese, cut into 24, 1/2 inch cubes
 1 cup (2 sticks) butter
 1 cup hot sauce

Preheat oven to 400 degrees F.
Add red onion, garlic, egg white, Parmesan, bread crumbs, and seasonings to a large bowl. Stir with fork to combine.


Add ground chicken; mix until combined. Do not overmix. Divide chicken mixture into quarters, and quarter each in 4 balls. Press cube of Feta into the center of each ball then close mixture around cheese to seal.


Place meatballs onto buttered cooling rack set on top of a baking sheet.
Bake 20 minutes.


Melt butter in large skillet over medium heat. Add hot sauce and stir to combine. Add cooked meatballs to skillet and using spoon, coat in sauce.
Cover and reduce heat to low to keep warm.

Recipe regards to Wisconsin Milk Marketing Board.
Nutrition Facts

Servings 8