Slow Cooker Buffalo Chicken Meatballs
Ingredients
The meatballs
-
1
lb
lean ground chicken
-
1
large
egg
-
½
cup
Panko breadcrumbs
-
½
cup
frozen cauliflower rice, defrosted
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
cup
chopped parsley
The sauce and dressing
-
¾
cup
buffalo wing sauce
-
to taste
Greek yogurt blue cheese dressing for dipping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, egg, Panko breadcrumbs, cauliflower rice, onion powder, garlic powder, parsley, salt, and black pepper.
- Mix the ingredients gently until just combined.
- Form the mixture into meatballs, about a heaping tablespoon each, and place them on the baking sheet.
- Bake the meatballs in the oven for 10 minutes.
- Transfer the meatballs to a slow cooker and cover them with buffalo wing sauce.
- Cook on low for 2 to 2.5 hours until tender.
Nutrition Facts (estimated)
Servings
4 servings
Calories
217
Total fat
11g
Total carbohydrates
8g
Total protein
23g
Sodium
1818mg
Cholesterol
138mg
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