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Buffalo Chicken Meatballs with Greek Yogurt Dip

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

Buffalo Chicken Meatballs with Greek Yogurt Dip

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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