Buffalo Chicken Meatballs

• •
  Ground Chicken(454g)
• •
  Bread Crumbs, Panko, Whole Wheat, Dry(180g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

• •
  Egg, Whole, Large
• •
  1 teaspoon kosher salt
• •
  ¾ teaspoon garlic powder
• •
  ¼ teaspoon ground black pepper
• •
  Green Onion (Scallion)(60g)
• •
  Buffalo wing sauce(180g)
• •
  Cheese, Feta, Crumbled

Instructions

1. 1In a large mixing bowl, combine the ground chicken, whole wheat panko bread crumbs, eggs, chopped green onions, and crumbled feta cheese. Mix gently with your fingers until just combined, without compacting the meat. Shape into 24 meatballs (approximately 1½ inches each).
2. 2Heat a large skillet or two medium skillets over medium-high heat and lightly coat with nonstick spray. Working in batches to avoid crowding, cook the meatballs 6–8 minutes, rolling occasionally, until golden brown on all sides and internal temperature reaches 165°F.
3. 3Transfer the cooked meatballs to a clean large bowl. Pour the buffalo wing sauce over the meatballs and gently toss until evenly coated.
4. 4Return the sauced meatballs to the skillet(s) over medium-low heat and cook 2–3 minutes, stirring gently, until the sauce is warmed through and clings to each meatball.
5. 5Divide the buffalo chicken meatballs evenly into 4 airtight containers while hot, distributing sauce evenly. Allow to cool to room temperature, then seal and refrigerate.
6. 6To reheat, transfer desired portion to a skillet over medium heat and warm 3–4 minutes, stirring occasionally, until heated through. Alternatively, microwave in a covered bowl for 1–2 minutes, stirring halfway through.