A healthier spin on buffalo chicken. I use no sauce in the meatballs but only in the dip. I have loaded this dip with protein from the cottage cheese, you wouldn’t even know it was cottage cheese, paired with the tasteful blue cheese for a classic twist on buffalo wings.
I use cottage cheese because it adds tang and protein. You can use plain Greek yogurt in place of the cottage cheese. No big deal! I just love to add protein where I can with a side of veggies to balance out this low carb meal.
Gluten-free bread crumbs can be substituted for panko. The flax see is option as well but it adds a crunch factor to the outer coating. Again, completely options.
I tend to go heavy on the buffalo sauce in my dips so if you are serving to guests be sure an let them add their own on top of their meatballs. I get asked why I don’t add the sauce to the balls a lot and it is because the sauce flavor cooks out unless you drench the meatballs after the cook in the sauce. This will lead to over use of sodium in the meal and my idea here is to keep it light and moderate with the sauces. If you are reading this and rolling your eyes, I say DUNK AWAY in that sauce!!
Enjoy!
Buffalo Chicken Bites
Ingredients
For meatballs:
- 1 pound ground chicken
- 1 egg
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/4 cup panko bread crumbs* see notes
For coating:
- 1/4 cup panko bread crumbs
- 1/3 cup golden flax seeds
- Pinch of salt and pepper
For the sauce:
- 1 cup cottage cheese
- 1/2 cup plain Greek Yogurt
- 1/4 cup blue cheese
- 2 tablespoons buffalo sauce
Directions
For the meatballs:
- In a large bowl, mix together all ingredients for meatballs. Place plastic wrap over the bowl, chill for 30 minutes.
For the coating:
- Combine ingredients in a medium bowl, set aside.
For the sauce:
- Stir together all ingredients until combined. You can also leave out the buffalo sauce and have it separately for those who like it more mild or spicy. Place in fridge until ready to eat!
To cook meatballs:
- Pre-heat oven to 420 degrees F. Line baking sheet with parchment and/or cooking rack. Remove mixture from fridge, roll into 15 equal balls.
- Roll each ball into the coating and place on rack.
- Bake 17 minutes. Meatball should firm to the touch.
- Remove from oven. Serve with dip and optional veggies.
*Use gluten free bread crumbs for gluten-free version.
