Buffalo Chicken Balls

Like millions of other Americans one of my New Year’s resolutions was to shed some much needed curves off my lovely figure.  Also to cook from home as often as possible.  With these two thoughts in mind,  I have been trying to cut out carbs and sugar…dreadful I know, but a girls gotta do it!  It never fails about two weeks into a great new routine I ALWAYS crave pizza and wings!  ALWAYS!  Seriously, pizza and wings is this girls kryptonite.  While I was on Pinterest looking for new recipes to inspire my weeks cooking I fumbled on a delightful little recipe, ‘Buffalo Chicken Balls,’ AY, they sounded amazing, and were packed with veggies. I knew I had to give them a try, and I am so glad I did, these are priceless gems specially when you are having endless hankering for buffalo wings! 

Recipe: 

1 pound lean ground chicken

1 egg

1/2 c of panko break crumbs (I used crushed up melba toast)

1 carrot

1 stalk celery

2 green onions

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/2 cup Frank's Hot Sauce (or your favorite), divided

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 throw into a food processor.
Pulse to chop into small bits.
In a large bowl, combine the vegetable mixture, chicken, egg, breadcrumbs, garlic powder, salt, 1/2 the hot sauce
Gently fold together to combine, but don't overmix.
Form the mixture into small meatballs - you should get about 28 small meatballs.
Place the meatballs on the cookie sheet.
Bake for 20 minutes.
Remove the meatballs from the oven and allow to cool for a few minutes.
Place the meatballs onto a serving dish and drizzle with hot sauce.

Enjoy