Difficulty: Easy
Buffalo Chicken Meatballs
I followed Rachel Ray's recipe.
Except: I used ground chicken (not ground chicken breast) because that's what I can find here. If you can find ground chicken breast, use that -- it's lower calorie/fat. I sprinkled in some paprika, cayenne & dry mustard for extra flavor & only used a fraction of the butter in the sauce. Also, I cooked the meatballs on the stove top in a tiny bit of olive oil because I had potatoes in the oven.
Meatballs were shaped using the medium Pampered Chef scoop. 2.5 lbs of meat made 40 meatballs - plenty for leftovers.
Oven Fries
Peel & cut potatoes into thick fries
toss with olive oil
season with salt, pepper & pommes frites (or all purpose) seasoning
Bake @ 450F for 20-30 mins until golden brown, turn frequently
Serve with:
carrot/celery sticks & cucumber slices
Low Fat Ranch or Bleu Cheese dressing
Leftover potential: Extra meatballs can be stored for a bit in the fridge, or freeze them for a quick meal later on. Meatballs (with/without the buffalo sauce) can also be added to soups or find their way into spaghetti. Leftover potatoes can be added to omlettes.
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