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Buffalo-style chicken bites

Servings:
Makes 10 servings
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Ingredients

  • 1/2 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup reduced-fat blue cheese crumbles
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1 pound ground chicken breast
  • 1 pound small red bell pepper, minced
  • 3 tablespoon reduced-sodium bottled hot pepper sauce
  • 2 tablespoon plain dry whole wheat bread crumbs
  • 1 tablespoon shallot, minced
  • 1 tablespoon garlic clove, minced
  • 1/2 teaspoon salt

Preparation

Baking Directions:

Preheat the oven to 425°F.

Spray a large baking pan with cooking spray.

To make the dressing, combine mayonnaise, sour cream, blue cheese, lemon juice, and pepper in a small bowl.

Cover and refrigerate to allow the flavors to blend, about 15 minutes.

Meanwhile, combine ground chicken, bell pepper, 2 tablespoons hot pepper sauce, bread crumbs, shallot, garlic, and salt in a large bowl until well mixed.

With lightly moistened hands, form the mixture into 30 (1 1/4-inch) balls.

Place on the baking sheet.

Bake until meatballs are lightly browned and cooked through, 12 - 15 minutes.

Transfer meatballs to a large bowl.

Add the remaining 1 tablespoon hot pepper sauce and gently toss until coated.

Serve with the dressing, celery and carrot sticks.

Per serving (3 meatballs with scant 2 tablespoons dressing, 1/2 cup celery sticks, 1/2 cup carrot sticks): 180 calories, 12 g fat (1.5 g saturated, 0 g trans), 40 mg cholesterol, 310 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein.