The time has arrived to find out who is good enough to be in the big showdown we call Superbowl. This is a big weekend at my house, even if my team failed to make it. That being said, what to serve during the game? While Superbowl is a time to pull out all the culinary stops, I find I can get some practice this weekend and try new recipes.
I wanted to something a little different this year. I usually do a few appetizers and then a couple more substantial items, but this year I will be embracing “snacking.” I wanted to try this out because not everyone likes the same thing (this is especially true in this house) and I am trying my hardest to continue my New Year’s resolution to lose some lbs. Football and unhealthy eating, often, go hand in hand, not this year folks. This doesn’t the flavor won’t be there. Here is a snack to serve with a healthy twist.
Buffalo Chicken Meatballs
From EatingWell: January/February 2015
Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Buffalo chicken meatball recipe. Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping, or make them into a Buffalo chicken sandwich.
Buffalo Chicken Meatballs
Makes: 6 servings
Serving Size: 5 meatballs
Active Time: 25 minutes
Total Time: 50 minutes
8 ounces mushrooms, chopped
1 small onion, chopped
1 stalk celery, sliced
4 cloves garlic
1 tablespoon extra-virgin olive oil
1/2 cup fine dry breadcrumbs
1/2 cup very finely chopped carrot
1/4 cup crumbled blue cheese
2 tablespoons hot sauce, such as Frank’s RedHot
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 pound lean ground chicken
Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables; stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
TIPS & NOTES
Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.
Per serving: 207 calories; 11 g fat (3 g sat, 5 g mono); 69 mg cholesterol; 11 g carbohydrates; 3 g total sugars; 17 g protein; 1 g fiber; 523 mg sodium; 633 mg potassium.