Description
Sizzling buffalo chicken meatballs bring spicy excitement to dinner tables with roasted vegetables. Zesty flavors dance alongside crisp, seasoned veggies, delivering a protein-packed meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground chicken (92-93% lean)
- 1 large egg
Vegetables:
- 1/4 cup red onion, finely diced
- 2 garlic cloves, minced
- 1 pound (454 grams) cauliflower, cut into small florets
- 910 ounces (26–28 grams) carrots (3–4 large), thinly sliced on the diagonal
- 3/4 medium red onion, cut into large chunks
Seasonings and Sauces:
- 3 tablespoons buffalo wing sauce (plus more for garnishing)
- 2 tablespoons coconut flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (15 ounces) can chickpeas, drained & rinsed
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cayenne, optional (to taste)
Herb Yogurt Sauce:
- 1/2 cup full-fat plain Greek yogurt or skyr
- 2 tablespoons mayonnaise
- 1–1.5 tablespoons milk or buttermilk
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon fresh dill, chopped
- 1/2 tablespoon fresh chives, chopped
- 1–
Instructions
- Prepare the roasting foundation by heating the oven to 400°F. Distribute chickpeas, cauliflower, carrots, and red onion across a spacious baking sheet, ensuring even coverage.
- Season the vegetable medley with olive oil, smoked paprika, garlic powder, salt, black pepper, and optional cayenne. Thoroughly toss to guarantee uniform coating.
- Initiate vegetable roasting for 10 minutes, creating a flavorful base for the meatballs.
- While vegetables roast, craft the meatball mixture by combining egg, coconut flour, buffalo sauce, minced garlic, diced red onion, salt, and black pepper in a large mixing bowl.
- Gently incorporate ground chicken into the seasoned mixture, handling with a light touch to prevent overworking the meat.
- Remove the partially roasted vegetables from the oven and carefully arrange 16-18 meatballs (approximately 2 tablespoons each) among the vegetables.
- Return the baking sheet to the oven, continuing to cook for 20 minutes until meatballs are thoroughly cooked and vegetables are tender.
- For enhanced texture, activate the broiler for 2-3 minutes to achieve a golden-brown exterior.
- Simultaneously prepare the herb yogurt sauce by blending Greek yogurt, mayonnaise, milk, chopped parsley, dill, chives, minced garlic, lemon juice, salt, onion powder, and black pepper.
- Adjust the sauce consistency by carefully adding milk until it reaches a smooth, drizzleable texture.
- Finalize the dish by generously drizzling herb yogurt sauce and additional buffalo sauce over the meatballs and roasted vegetables.
- Optionally garnish with fresh dill sprigs for a vibrant visual and flavor enhancement.
Notes
- Customize heat levels by adjusting buffalo sauce quantity for spice-sensitive individuals.
- Consider using ground turkey as a leaner protein alternative to ground chicken.
- Ensure meatballs are uniformly sized for even cooking and consistent texture.
- Chop vegetables similarly to guarantee uniform roasting and prevent uneven browning.
- Prevent dry meatballs by avoiding over-mixing and using a light touch when forming.
- Add extra moisture with grated zucchini or finely chopped bell peppers mixed into meatball mixture.
- Use gluten-free flour alternatives like almond or coconut flour for low-carb diets.
- Select full-fat Greek yogurt for richer, creamier herb sauce with enhanced flavor profile.
- Replace dairy ingredients with plant-based alternatives for vegan adaptation.
- Rest meatballs briefly after cooking to retain internal juiciness and prevent crumbling.
- Meal prep friendly: Store separately and reheat gently to maintain optimal texture.
- Control sodium by using low-sodium buffalo sauce and reducing added salt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 85 mg