Skinny Buffalo Chicken Meatballs with Greek Ranch Dip

skinny buffalo chicken meatballs greek ranch dip

Your Superbowl spread is missing some dippers.

(I don't think I'm technically allowed to say/murmur/type/think the words "Super" and "Bowl" together to insinuate the final matchup between the National and American Football Conferences ~legally~. So Imma say "the BIG game" and you'll know what I'm talking about. Football and snacks and commercials and dabbing. K cool.)

Hello! You've found me at the bottom of a gallon of buffalo sauce. Here I am. Sorry it's a lil sticky.

I'm slightly okeeyy let's be real. I'm seriously obsessed with buffalo sauce. Though my love knows no boundaries, the spicy & tangy & savory sauce is typically accompanied by greasy wings, sloppy mile-high sandwiches and rich bleu cheese sauce. Maybe delicious, but def not great for the tummy (inside or out for that matter).

There is plenty to splurge on at a BIG game party -- but with these light snackers you can save the chips for the guac. They're gluten-free, full of veggies (sneakily of course), baked and packed with flavor. Serve with the light and zesty Greek yogurt ranch dip below or all on their own - either way you'll be serving a tasty touchdown!

I'll have another couple game day recipes coming your way before Sunday, so stay tuned!

Skinny Buffalo Chicken Meatballs with Greek Ranch Dip

Prep Time: 5 mins | Cook Time: 16-18 mins | Makes about 24 meatballs

  • 1 lb. ground chicken
  • 1/2 cup panko breadcrumbs (GF variety optional)
  • 2 cloves garlic, minced
  • 4 stalks celery, 2 chopped finely and 2 reserved for serving
  • 1/2 yellow onion, chopped finely
  • 1 tbsp. ketchup
  • 1 tbsp. Worcestershire 
  • 1 egg, beaten
  • 1/4 cup Frank's RedHot Wings Sauce - Buffalo variety, plus more for serving 
  • 1 tsp. salt and 1/2 tsp. pepper
greek ranch dipping sauce
  • 1 7-oz. container greek yogurt (2% or whole variety suggested)
  • 1 1-oz. Hidden Valley Ranch seasoning packet (or similar)
  • 1/4 cup nut milk (almond, cashew, etc.)
  • juice of 1 lemon
  • chopped chives for garnish
The Steps
  1. Preheat your oven: Set your oven to 350 degrees. In a mixing bowl, combine all ingredients for the meatballs except the ground chicken and the breadcrumbs. Add in chicken and combine gently with your hands, slowly adding in panko at the end. If meatball mixture is still very sticky after adding 1/2 cup panko, sprinkle in a bit more. You want to be able to form round meatballs and have the mixture stick together nicely!

  2. Form meatballs: Cover a cookie sheet with aluminum and spray lightly with cooking spray. Using a round tablespoon measurement, scoop out mixture and form a round meatball with your hands and place onto aluminum. Continue until about 24 meatballs of about the same size are formed!

  3. Bake meatballs: Bake meatballs for 16-18 minutes at 350 degrees - check to see if meatballs are cooked all the way through by cutting through one; you shouldn't see any pink! Finish by carefully tossing baked meatballs with more buffalo sauce, about 1/4 cup, mixing gently so meatballs don't break. To serve, slice thin strips of celery and skewer meatball on serving platter like you would a toothpick.

For Greek Ranch dipping sauce: Combine juice of one lemon and 1/4 cup nut milk together in a small bowl and let sit for 5 minutes. Add in Greek yogurt and Ranch seasoning packet and mix together to combine ingredients. Best when served chilled!
Enjoy the BIG GAME! If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!


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