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Nutrition Facts
Serving Size 435 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 500 mg 21%
Total Carbohydrate 22 g 7%
Dietary Fiber 4 g 16%
Sugars 9 g
Protein 39 g
Vitamin A 70% Iron 15%
Vitamin C 30% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Baked Buffalo Chicken Meatballs
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb extra lean ground chicken
1/2 cup(s) carrots, finely chopped
1/2 cup(s) celery, finely diced
4 green onions, chopped
2 Tbsp Buffalo hot sauce
1/2 cup(s) HCF Plain Bread Crumbs
1 egg, beaten
1 cup(s) H-E-B Plain Nonfat Greek Yogurt
1/4 cup(s) blue cheese, crumbled
1 garlic, minced
1 iceberg lettuce, cut into 4 wedges
1 cup(s) cherry tomatoes, halved
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Instructions

1
Preheat oven to 400°F.
2
Combine chicken, carrots, celery, green onions, hot sauce, bread crumbs and egg in a large bowl. Mix well then form into 16 small meatballs.
3
Place meatballs on a foil lined sheet pan and bake 30 minutes.
4
Combine yogurt, blue cheese and garlic in a blender and process until smooth.
5
Place iceberg wedges on 4 separate plates. Add four meatballs per plate and garnish with cherry tomatoes and 4 tablespoons of dressing.

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