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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

with Tangy Ranch Dip

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Your favourite pub grub food, in meatball form! These savoury mini meatballs are packed with flavour and tossed in a spicy buffalo sauce then topped with fresh herbs. Served alonside some tangy ranch dressing for a deliciously cool dipping sauce.

Tags:

Spicy

Allergens:

Egg

•Milk

•Oats

•Rye

•Sesame

•Soy

•Wheat

•Barley

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

/ serving 4 people

250 g

Ground Chicken

2 unit(s)

Green Onion

4 tbsp

Hot Sauce

(May contain traces of: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)

4 tbsp

Ranch Dressing

(Contains: Egg, Milk May contain traces of: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)

1 unit(s)

Garlic, cloves

7 g

Cilantro

4 tbsp

Italian Breadcrumbs

(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories200 kcal

Fat14 g

Saturated Fat2.5 g

Carbohydrate6 g

Sugar1 g

Dietary Fiber1 g

Protein12 g

Cholesterol55 mg

Sodium890 mg

Trans Fat0.1 g

Potassium400 mg

Calcium30 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Roughly chop cilantro.
Thinly slice green onions, keeping the white and green parts separate.
Peel, then mince or grate garlic.
Add ranch dressing and half the green onion tops to a small bowl, then stir to combine.

2

Combine ground chicken, italian breadcrumbs, half the cilantro, green onion whites, garlic, 1/4 tsp salt and 1/4 tsp pepper in a medium bowl. (TIP: If you prefer firmer meatballs, add an egg to the mixture!)
Roll mixture into 14 equal-sized meatballs.

3

Heat a large non-stick pan over medium.
When hot, add 1 tbsp oil, then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 6-8 min.**
Remove from heat to, then add hot sauce and 1 tbsp butter.
Toss meatballs gently, until sauce thickens slightly and meatballs are coated, 1 min.

4

Transfer meatballs to a serving dish. Spoon any remaining buffalo sauce from the pan over top.
Sprinkle with remaining cilantro and green onion tops.
Serve ranch alongside for dipping.
Serve warm.

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