I have been filling your feeds with delicious, indulgent, and yes, high-calorie snacks for the Super Bowl next weekend. We’ve made pizza muffins, flavorful queso, and loaded potato skins on latkes! I have one more recipe to add to the menu: Buffalo Chicken Meatballs. These spicy little meatballs are made with ground chicken and carrots and are baked in the oven; I won’t go so far as to say they’re healthy, but they’re a great option to add to your game day menu as an option for guests who are watching their calories. I’ve been making these recently not just as an appetizer, but also as an easy dinner served over broccoli and rice or even on a salad with some crumbled blue cheese on top. The recipe easily doubles, and you can make them in advance — just throw them in a saucepan over low heat to bring them up to temperature. Get the full recipe below: 

Buffalo Chicken Meatball Appetizers.
Serves: 16 pieces
  • 1 lb Ground Chicken
  • ⅓ Cup of Panko Bread Crumbs
  • 1 Large Egg
  • ¼ Cup of Shredded Carrots, finely diced
  • 2 Cloves of Garlic, minced
  • 1 Tbsp. of Scallions, diced
  • 1 Tsp Celery Seeds
  • Salt and Pepper
  • Non-stick Cooking Spray
  • ½ Cup of Hot Sauce, divided (I use Frank's Hot Sauce)
  • 2 Tbsp of Butter, melted
  • Blue Cheese crumbles and dressing, for serving
  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine ground chicken with panic and egg, diced shredded carrots, garlic, scallions, and celery seed. Add ¼ cup of hot sauce to the mixture and season with salt and pepper.
  3. Use your hands to mix the chicken with the ingredients until just combined, and then form heaping tablespoon sized portions into meatballs (you should end up with about 16 pieces).
  4. Arrange the meatballs on a large, rimmed baking sheet and spray the top of each meatball lightly with non-stick cooking spray.
  5. Chill the meatballs for 15 minutes in the fridge before placing in the 400 degree oven for about 18-minutes, and then turn the oven up to broil for 2 additional minutes.
  6. Remove the meatballs from the oven and transfer to a large bowl; toss with melted butter and remaining ¼ cup of hot sauce.
  7. Garnish with blue cheese crumbles and chopped scallions, serve warm with blue cheese dressing for dipping.