Cooking Instructions
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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Take
Ground Chicken (455 g)
out of the fridge.
Step 3
Wash the
Celery (1 stalk)
and chop into three pieces. Throw in the food processor and pulse until finely minced.
Step 4
Melt the
Butter (60 g)
in a microwave safe bowl and stir in the
Buffalo Sauce (80 mL)
. You can do this over the stove if you're feeling fancy. Allow to cool for 5 minutes.
Step 5
Add the ground chicken, butter buffalo mixture, celery,
Breadcrumbs (25 g)
, and
Egg (1)
to a mixing bowl. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Mix until everything's all combined.
Step 6
Spray a baking dish with non-stick spray, just to be safe.
Step 7
Form the meatballs however big or small you want them and place them nice and snug into the baking dish.
Step 8
Bake until a meat thermometer reads 165 degrees F (75 degrees C), roughly 25 minutes. The smaller meatballs will take about 20 while the larger will take 25 or more.
Step 9
Juice
Lemons (to taste)
. You can control the tanginess of the sauce with how much lemon juice you put in it.
Step 10
For the dipping sauce: Mix the
Nonfat Plain Greek Yogurt (185 g)
,
Buffalo Sauce (15 mL)
, lemon juice and
Blue Cheese (to taste)
.
Step 11
Serve with toothpicks or inside a warmed pita!
