As promised friends, I have a some wonderful guest posts lined up for you guys while Bo and I are focused on Baby Girl Diamond. Since you guys have asked for more recipes, these posts are all easy, healthy, delicious recipes that you can recreate at home! Today’s first guest post is from a Katie, a friend and fellow blogger who, until last month, lived just down the block from me in Brooklyn.
Hi My Healthy, Happier Life readers! My name is Katie. I am a 27-year-old New York native who recently moved to the Philly area. Since 2012 I’ve been sharing my love of running, exercise, healthy living and, of course, food on my blog, Hungry Runner. I am a marathoner and former personal trainer and on Hungry Runner my goal is to help others find the fun in exercise and happiness in living healthy. And for my fellow runners, I also to love share my training strategies, injury-prevention tips, nutrition advice and everything else I learn about running through this crazy, fun journey!
Compared to our old apartment in Brooklyn, Mark and I have probably like 6 times the amount of counter space in our new apartment’s kitchen.
I’m not exaggerating either. In the Brooklyn apartment, we had lots of space in our kitchen, but the countertop was monopolized by the stove and the sink. Between those two things we had a tiny little space where the coffee pot and soda stream sat and that was it. Food prep was confined to the kitchen table, which wasn’t the worst thing, but it also wasn’t ideal.
Now we have counter space on either side of our stove and a ginormous island.
One of the reason it’s glorious is because compared to when we lived in Brooklyn, I’m now way more excited to cook and try new recipes more often. In fact, I have a goal to try at least one new recipe every week.
These buffalo chicken meatballs are the first result of that goal.
I found the recipe on Pinterest (groundbreaking, I know) and it’s by Natalie from lifemadesimplebakes.com.
One of the reasons decided on buffalo chicken meatballs was because we already had most of the ingredients needed to make them. That’s always a plus. Another reason is because the title of the recipe on Natalie’s page includes the words “30 minutes.” If there’s one thing you all should know about me it’s that I like food that’s ready fast.
Even if Bobby Flay custom designed the world’s number one, most fabulous kitchen for me, I’m not spending more than an hour (and that would be pushing it) there preparing a meal. It’s just not happening.
In other words, this recipe is nice and easy to work with, and that’s the way I like it!
Mark and I ended up modifying it a little bit and in the end we were certainly satisfied with the end result. So without further ado, here’s what you need to know to make your own buffalo chicken meatballs.
Easy Buffalo Chicken Meatballs
- 1 lb. ground chicken
- 1/3 cup panko breadcrumbs
- 1 egg, lightly beaten
- 1 small carrot, finley grated (I used 3-4 small baby carrots)
- 1 small stick celery, minced
- 2 green onions, minced
- 2 cloves garlic, minced
- 1/2 tsp. paprika
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- Buffalo sauce
- Blue Cheese or Ranch Dressing
1. Preheat your oven to 400 degrees. Set a side a baking sheet lined with parchment paper or a baking mat. (I used a baking pan sprayed with coconut oil and that worked fine, the meatballs just left a little bit of residue behind, but it came off with soap right away.)
2. Add the ground chicken, panko breadcrumbs and egg to a large bowl. Let the breadcrumbs soak in the egg for a few minutes, then add the carrot, celery, green onion, garlic, paprika, salt and pepper. Mix everything together using your hands or a spatula until combined
3. Using a spoon, shape one meatball at a time and then place on the baking sheet. (We made larger, more standard-sized meatballs that we served over salad with quinoa, but you can make them any size you like. These would definitely make a great appetizer as smaller sized meatballs!)
4. Place the meatballs in the oven and bake for 15-20 minutes, or until cooked throughout.
5. When they’re finished cooking, remove the meatballs from the oven and place them in a bowl. Add buffalo sauce (about 1/3 cup, or more if you really like buffalo sauce!) and toss to coat.
6. Serve with blue cheese, ranch or your favorite dressing.