Below is a recipe for buffalo chicken meatballs skewers. The written recipe is just below, but you can continue reading or scroll down for additional info.
RECIPE
Ingredients
1 lb ground chicken
1 large egg
1 Tbsp Worcestershire sauce
1/3 cup plain breadcrumbs
1 tsp onion powder
1/2 tsp garlic powder
1/3 tsp black pepper
1/2 tsp all-purpose seasoning*
1/4 tsp ground cayenne
Toppings:
Buffalo sauce, as needed
Blue or cotija cheese, as needed
Preparation
Add all of the non-topping ingredients to a large bowl, and mix until just combined. Form into 24 meatballs, then grab 4 skewers**. Put 6 meatballs on each skewer, then chill*** for 30 minutes.
Preheat your oven to 425 F. Place skewered meatballs on a greased baking sheet, then bake for about 20-25 minutes.
After baking, drizzle skewers with buffalo sauce and sprinkle with cheese. For extra flair, serve in a sandwich roll with additional toppings, like lettuce, peppers, etc.
Notes
* You’ll want to use something with at least a bit of salt here.
** The actual number doesn’t matter too much, as long as you have enough to hold all the meatballs. Even then, you can bake the meatballs on their own without skewers.
Also note that If you’re using wooden skewers, be sure to soak them in water per the packaging instructions prior to use.
*** This keeps the skewers from falling apart too easily when handling and baking. It’s probably optional, but I like to do it anyway.
ADDITIONAL INFO
These buffalo chicken meatball skewers are a simple, easy twist on your usual sandwich roll. By opting for skewers instead of a bun, you’re getting a great flavor experience with fewer calories, carbs, and sodium. Of course, you can still use a bun for a more complete eating experience.
To make these skewers, you’ll need basic meatball ingredients like ground meat, egg, and breadcrumbs. You’ll also need buffalo sauce and either blue or cotija cheese for serving.
To make them, you first combine the meatball ingredients together in a large bowl. Be sure the bowl is on the larger side, or you may end up with ingredients that aren’t well-combined.
Next, you’ll form the meatballs before putting them on skewers. This is somewhat time consuming, but thankfully not too difficult.
You’ll then put the meatballs on skewers, one at a time. I recommend starting with 4 on each so you don’t end up with an uneven amount per skewer (6/6/5/4, etc). It’s no big deal either way, so don’t stress about it too much.
You can also count the number of meatballs you end up with, but if you’re like me, the number will be gone from your brain in about 10 seconds. For extra security, you can count them, then divide them before skewering.
While I enjoy this recipe, it’s really not a whole meal (unless you serve it on a sandwich roll with other additions). To make up for it, you can try having them with a side of salad or soup. The meatballs themselves would be great in either, so maybe give that a try? :)
And that’s it for this recipe! Below I have links to my Pinterest, my recipe archive, and anything I think is worth mentioning. Thanks for reading :)
Meatloaf Cutlets Recipe: https://sometimesdinner.wixsite.com/sometimesdinner/post/pan-fried-meatloaf-cutlets-recipe
Pinterest: https://www.pinterest.com/sometimesdinner/
My recipe archive: https://sometimesdinner.wixsite.com/sometimesdinner
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