Buffalo Chicken Meatballs

Instructions

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1. 1 Line a baking sheet with parchment paper or grease it with non-stick cooking spray.
2. 2 In a large bowl, use a fork to whisk together the egg, milk, and 1 tablespoon Buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well. Add the chicken and use your hands to gently combine the ingredients just enough so everything is mixed through. Don’t over mix or the meatballs will be tough. The mixture will be soft and sticky.
3. 3 Scoop up a rounded tablespoon of chicken, roll it into a ball, and set it on the prepared baking sheet. Repeat with the remaining chicken. You will have about 20 little meatballs. If your hands get sticky, moisten them with water as you go.
4. 4 Bake the meatballs until they are golden on the bottom and cooked through, about 14 minutes.
5. 5 Nudge the meatballs to the center of the baking sheet and drizzle the remaining 1/4 cup Buffalo sauce over them. Use a spoon to roll the meatballs in the sauce. Transfer them onto a plate and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side. Refrigerate leftover meatballs in a covered container for up to 3 days. Reheat them in the microwave until warm. To freeze, allow the meatballs to cool completely. Then, store them in a well-sealed freezer-friendly container or bag for up to 3 months. To reheat, put them in a 350°F oven straight from the freezer, covered with foil, and bake until warmed through. Did you love the recipe? Leave us a review in the comments.