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Crockpot Buffalo Chicken Meatballs with Blue Cheese Dressing
These Crockpot Buffalo Chicken Meatballs with Blue Cheese Dressing are spicy and delicious, yet super healthy. Perfect for an appetizer or a snack.
- 1 pound ground chicken
- 3/4 cup breadcrumbs I used Panko
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 green onions thinly sliced
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 3/4 cup buffalo wing sauce I used Frank's
- 1/4 cup blue cheese dressing
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
Place meatballs into your crockpot. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
Serve immediately, drizzled with blue cheese dressing, if desired.
This recipe will yield about 24 meatballs.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 4meatballs | Calories: 186kcal | Carbohydrates: 10g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 1366mg | Potassium: 443mg | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 0.7mg | Calcium: 46mg | Iron: 1.5mg