Ingredients
- cooking spray
- 1 pound ground chicken
- ¼ cup crumbled feta cheese
- 1 medium egg
- ¼ cup panko bread crumbs
- ¼ cup minced carrot
- ¼ cup minced celery
- 1 clove garlic, minced
- 1 tablespoon ranch dressing mix
- ½ cup Buffalo wing sauce
What Makes This Recipe Unique
These meatballs are a perfect blend of spicy and creamy, with the tangy feta adding a delicious surprise inside. They make a great appetizer or main dish that’s full of bold flavors and easy to share with friends and family.
Tips For Better Flavor
- Use ground chicken with some fat content to keep the meatballs juicy.
- Chill the meatballs before cooking to help them hold their shape better.
- Cook them evenly by turning gently and avoiding overcrowding the pan or baking dish.
- Chill the meatballs before cooking to help them hold their shape better.
- Cook them evenly by turning gently and avoiding overcrowding the pan or baking dish.
Directions
Gently heat your oven to 400°F (200°C) and lightly spray a large baking sheet with cooking spray. In a big bowl, mix together the chicken, feta, egg, bread crumbs, carrot, celery, garlic, and ranch dressing mix until everything is well combined. Shape the mixture into small meatballs, about half an inch each, and arrange them on the baking sheet. Pop them in the oven and bake for 10 minutes, then give them a turn so they cook evenly. Keep baking for another 14 minutes or until they’re cooked through. When they’re done, transfer the meatballs to a large bowl, pour over the Buffalo wing sauce, and gently toss to coat them all nicely.
How To Serve It Best
Serve these meatballs with a side of crunchy celery sticks and a cool ranch or blue cheese dip. They also pair well with a simple green salad or over a bed of rice for a complete meal.
Keeping Leftovers Fresh
Store leftover meatballs in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months—just thaw in the fridge overnight before reheating.
