Super easy, these tasty little bites are great for game day. Serve with Jalapeño Crema, Pico de Gallo, Guacamole and Tortilla Chips for a Southwestern approach; or with the standard Blue cheese and veggies. Delicious either way.
Buffalo Chicken/Turkey Meatballs
Ingredients
- 500 gr ground chicken/turkey 0 CHO
- 1/3 cup (84 gr) Frank’s Hot Sauce 0 CHO
- 2 TBSP (25 gr) Hellman’s Mayonnaise 0 CHO
- 2 TBSP (24 gr) butter, melted 0 CHO
- 1 egg beaten 0 CHO
- 2 TBSP (24 gr) Stickling’s Rice Breadcrumbs (17 CHO/20 gr) 20.4 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- Fresh Jalapeno slices to garnish
TOTAL CHO 20.4 CHO
- TOTAL WEIGHT 698 GRAMS
- 20.4 CHO DIVIDED BY 698 GRAMS = .029 CHO/GRAM
UNCOOKED:
- EACH MEATBALL = 1.5 TBSP = 25 GRAMS (.029 CHO x 25 GR) .725 CHO
- EACH MEATBALL = 2 TBSP = 34 GRAMS (.029 CHO x 34 GR) .986 CHO
Instructions
- Pre heat oven to 400.
- Seed and slice Jalapeño for garnish.
- Place hot sauce, melted butter and breadcrumbs in a small dish, stir to incorporate and let soak for 10 minutes so that the crumbs soften and absorb the hot sauce.
- In a large bowl, mix ground chicken/turkey and all remaining ingredients. Add hot sauce/breadcrumb mixture and mix with your hands.
- With a cookie scoop or tablespoon, make meatballs, each 25 or 34 grams, uncooked.
- Line baking sheet with parchment. Place meatballs on sheet and cook for 20 minutes.
- Meatballs can be served warm or room temperature.
- Drizzle with Jalapeno Crema and desired sides. Garnish with thinly sliced fresh Jalapeno.
