Eosinophilic Esophagitis Friendly Buffalo Chicken Meatballs
Total time42 min
Prep time20 min
Cook time22 min
4.7(16)
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Learn more →Ingredients
6 servings
For the meatballs
- 1 ½ lb ground chicken
- ⅓ cup plain breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For the buffalo sauce
- ⅔ cup frank's redhot original hot sauce
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp worcestershire sauce
- ½ tsp garlic powder
For serving
- blue cheese dressing, for serving
Can be omittedblue cheese dressing
- celery sticks, for serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, milk, minced garlic, finely chopped celery, onion powder, garlic powder, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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