Infused Buffalo Chicken Meatballs

INGREDIENTS:

• 1 pound ground chicken
• ½ cup Panko
• 1 large egg slightly beaten
• ½ cup parmesan
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¾ cup infused buffalo sauce (see #41cblog for recipe)
• ¼ cup ranch or blue cheese dressing

INSTRUCTIONS:

Preheat the oven to 400°. Line a pan with tin foil and spray with nonstick cooking spray,

1. In a large bowl combine the ground chicken, panko, egg, parmesan, garlic powder, onion powder, and smoked paprika.
2. Using a spoon or scoop, roll the mixture into 1-inch balls and place on the baking pan.
3. Place the baking pan on the middle rack of the oven and bake for 8 minutes. (They will finish cooking in the slow cooker)
4. Remove and place meatballs into a slow cooker. Pour buffalo sauce over the meatballs and toss to coat.
5. Turn the slow cooker on low and cook for 2 hours.
6. Serve with ranch dressing or one of our favorite dips, celery, and carrot sticks.

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