1 pound lean ground chicken 1 egg 1/2 cup panko breadcrumbs 1 carrot 1 stalk celery 2 green onions 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 ounce crumbled blue cheese 1/2 cup Hot Sauce (your favorite), divided into 2 parts (1/4 Cup each) 1 tablespoon butter
Directions:
Preheat the oven to 350F.
Line a cookie sheet with foil and coat with nonstick spray.
Cut
the celery, carrot and green onion into large chunks and place into a
food processor. Pulse the food processor until contents are chopped
into small bits, but not made into a paste.
In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, blue cheese, and 1/2 of the hot sauce.
Gently
fold the ingredients together to combine, being careful you don't over
mix. You want a well combined mixture, but not the consistency of a
dough.
Form the mixture into small meatballs and place
them on the cookie sheet as they are made, leaving space between each
meatball to keep them from sticking together while cooking. You should get about 28 small meatballs per mixture batch.
Place the cookie sheet into the preheated oven and bake for 20 minutes.
While
the meatballs are baking, put the rest of the hot sauce and the butter
into a microwave safe dish. Microwave about 30 seconds, until butter
melts. Stir well to combine.
Remove the meatballs from the oven
and allow to cool for a few minutes. Once cooled, place the meatballs
onto a serving dish and drizzle with butter/hot sauce mixture until
each meatball is covered well.
Serve and Enjoy!
Nutrition:
Calories
157; Total Fat 8.7g; Saturated Fat 3.5g; Trans Fat 0.0g; Cholesterol
87mg; Sodium 741mg; Total Carbohydrates 5.8g; Dietary Fiber 0.6g;
Sugars 0.8g; Protein 13.8g
