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Buffalo Chicken/Turkey Meatballs

Course Appetizer, Main Course
Cuisine American
Keyword Frank's Hot Sauce, Ground Chicken, Ground Turkey

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

  1. Pre heat oven to 400.
  2. Seed and slice Jalapeño for garnish.
  3. 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.
  4. In a large bowl, mix ground chicken/turkey and all remaining ingredients. Add hot sauce/breadcrumb mixture and mix with your hands.
  5. With a cookie scoop or tablespoon, make meatballs, each 25 or 34 grams, uncooked.
  6. Line baking sheet with parchment. Place meatballs on sheet and cook for 20 minutes.
  7. Meatballs can be served warm or room temperature.
  8. Drizzle with Jalapeno Crema and desired sides. Garnish with thinly sliced fresh Jalapeno.