That’s a nice-a meatball!
One of my favorite mom-win moments is when I can hide some extra veggies in food and the kids actually eat what I’ve made.
Don’t get me wrong, my kids eat a healthy variety of food. But it always makes me feel a little better when I can increase that amount.
One of the easiest ways to do so, is pulsing the veggies (or fruits) in a processor into teeny tiny pieces. If it’s a softer fruit or veggie, just make a paste. Adding the carrots into the meatball recipe helps to add moisture in and keep them from becoming tough.
(Soups are a great way to hide veggies. Pulse the veggies and fruits until it becomes liquid by adding in a little bit of oil or water.)
These Buffalo Chicken Meatballs are so easy to make. They come together quickly and bake for an easy clean up.
You can make these for a party and throw them in a crockpot with the buffalo sauce for an easy crowd pleaser. Serve them with a side of ranch dipping sauce and some toothpicks. Delish!
Some kitchen items that will help to make this recipe easier are:
- Sheet pan
- Food processor (small one will work)
- Large mixing bowl
- food-safe gloves
- Small scooper (ice cream scooper)
- Crockpot (if making ahead)
To make these meatballs gather all of the ingredients. Turn the oven on to 400* to preheat, and line a sheet pan with parchment paper or foil. Peel and large chop the carrots in order to fit into your food proccesor. Pulse the carrots until its minced into tiny pieces.
Place all the meatball ingredients into the mixing bowl. This includes ground chicken, carrots, egg, (gluten free) breadcrumbs, garlic, half of the buffalo sauce, ranch powder, minced onion seasoning, mozzarella cheese, salt and pepper to taste. Mix together with a large spoon just until well incorporated. Scoop heaping tablespoon sized meatballs into hands, and roll into balls.
*Note- If the meatballs have too much liquid, just add a little more breadcrumbs until the meatballs come together into a ball nicely.
Place meatballs on sheet pan, and bake for 20 minutes (meatballs should be cooked to 160* internally). While the meatballs are cooking, make the ranch dipping sauce. Mix together the sour cream, ranch dressing and heavy cream. Cover and refrigerate until you are ready to serve.
Once the meatballs are cooked to temperature, take them out and toss them into the rest of the buffalo sauce.
If you are eating the right away this can be tossed in a serving bowl. If you are making for later in the day, let them cool to room temperature to bind together. Then put them in the crockpot and toss into the remaining buffalo sauce. Place on warm setting.
Ranch Dipping Sauce