Buffalo Chicken Meatballs (slow cooker)

I usually double this recipe.

Buffalo Chicken Meatballs (slow cooker)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound ground chicken

  • ¾

    cup seasoned bread crumbs

  • 1

    large egg

  • ½

    teaspoon garlic powder

  • ½

    teaspoon onion powder

  • 2

    green onions, thinly sliced

  • Kosher salt and freshly ground black pepper, to taste

  • ¾

    cup buffalo sauce

Directions

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 a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours. Serve immediately, drizzled with ranch dressing, if desired.


Nutrition

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