Satisfy your buffalo chicken wing craving with these high protein, low-fat buffalo chicken meatballs. Perfect for Sunday football or just an easy weeknight dinner, they are hands-off so you can get other things done while they cook. Make the optional low-fat yogurt dip for even more flavor!  

Servings: 4

Serving Size: 4 meatballs (158g) with 2 tablespoons dip (40g)

Prep Time: 15 minutes

Total Time: 2 hours 15 minutes

Nutrition Facts:

Meatballs: 224 calories / 15.5g carbs / 31g protein / 4g fat 

Dip: 19 calories / 2g carbs / 3g protein / 0g fat

Ingredients: 

Meatballs

• 1 lb (453g) ground chicken
• 1 egg (50g)
• ¾ cup (84g) “Progresso” plain bread crumbs 
• ½ teaspoon garlic powder 
• ½ teaspoon onion powder
• ¼ teaspoon salt 
• ¾ cup (169g) “Franks” red hot buffalo wing sauce

Greek Yogurt Dip

• ½ cup (114g) plain fat-free Greek yogurt 
• 1 tablespoon (15g) white vinegar
• 1 tablespoon (30g) nonfat milk
• ½ teaspoon garlic powder
• ⅛ teaspoon salt

Instructions:

1. Preheat the oven to 400F. 
2. Make the meatballs: mix together all meatball ingredients except hot sauce. Form into 16 balls (about 2 heaping tablespoons each) and place on a parchment paper lined baking sheet. Bake for 8-10 minutes, just until meatballs are well formed and start to brown. 
3. Place meatballs in the slow cooker. Add buffalo sauce, pouring evenly over meatballs. Cook on low for 2 hours. Serve with optional dip. 
4. Meanwhile, if serving with dip: mix together all dip ingredients together in a bowl.

Notes:

1. Dip can be made in advance and stored in the fridge for 3 days. 
2. Store leftover meatballs in the fridge for 3 days or freezer for 3 months.

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