Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing

Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing

This recipe was a huge hit with my 17DD Blog Facebook Community. I featured this 17 Day Diet recipe in the Spring C1 Challenge and also shared this with my Simply17 monthly meal planning members.

Remember not to handle the chicken too much, or it may turn out dry and tough. Get it all mixed together as quickly and gently as possible.

Some members reported that their meatballs were a bit spicy, so if you’re not a super fan of spicy food, either cut back on the hot sauce, use half hot sauce and half of your favorite low-sugar barbecue sauce, or simply make a bit more of the Greek Yogurt Blue Cheese Dressing! Enjoy!

Slow Cooker Buffalo Chicken Meatballs

Ingredients:

1 pound lean ground chicken

½ onion, minced or grated

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and Pepper

Olive Oil

1 cup Frank’s Red Hot Sauce

Directions:

Mix all ingredients together except hot sauce. Roll chicken into 1 oz balls for a total of 16 or so.

Heat olive oil in a large pan on medium heat. Add chicken balls to pan and brown slightly on all sides.

Transfer chicken to slow cooker and add hot sauce. Cook on low for 2 hours or until chicken is cooked through.

Please note: If you don’t have a slow cooker, brown the meatballs as per the directions, and then add the meatballs and hot sauce to a dish and bake in an oven heated at 350 degrees F and bake anywhere from 15 to 30 minutes, depending on how much you browned them in the pan.

Yields 4 Servings

Roasted Cabbage Wedges

Ingredients:

1 tbsp plus 2 more tbsp extra-virgin olive oil

1 medium head green cabbage, cut into 1-inch-thick rounds

Coarse salt and ground pepper

Directions:

Preheat oven to 400 degrees F.

Brush a rimmed baking sheet with 1 tbsp extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tbsp oil.

Season cabbage with coarse salt and ground pepper.

Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Drizzle a bit of blue cheese dressing (optional)

Yields 4-5 Servings

Greek Yogurt Blue Cheese Dressing

Ingredients:

½ c plain Greek Yogurt

1 Tablespoon apple cider vinegar

1 Tablespoon olive oil

Salt and Pepper, to taste

¼ teaspoon dry mustard

1/4 cup crumbled low-fat blue cheese

Directions:

Combine all ingredients together except blue cheese and mix well. Gently fold in blue cheese.

All recipes are approved for all cycles

Photo Courtesy of Michelle S., a member of my 17DD Blog Facebook Community

Original article and pictures take 17ddblog.com site