With football season gearing up this weekend, it’s time to start to talk about football food, which I’d venture to say we get all get behind whether or not we are true fans of the game. As a Notre Dame grad and native New Englander, football runs in my veins but I’d be lying if I didn’t admit I get just as excited about all the delicious food. So whether you whip up these tasty slow cooker meatballs for the big game or for a delicious family dinner, they are sure to please. Serve them drizzled with some light ranch or blue cheese dressing and I would be remiss if I didn’t tell you they make a killer taco.
Buffalo Chicken and Quinoa Meatballs
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- 2 lbs. 95% lean ground chicken
- 3/4 cup cooked quinoa
- 1 U carrot, minced
- 1 U celery rib, minced
- 1 U large egg, lightly beaten
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1.5 cups buffalo sauce (like Frank’s)
Preheat the oven to 400 degrees.
Mix together all the ingredients except the buffalo sauce until just combined. Be careful not to overmix.
Roll into meatballs, about 1 inch in diameter. You should end up with around 36 meatballs. Place onto a baking sheet sprayed with cooking spray.
Bake for 5-7 minutes until just browned on the outside.
Pour 1/2 cup buffalo sauce into the slow cooker. Add the meatballs. Pour into remaining buffalo sauce over the meatballs. Stir lightly to coat all the meatballs.
Cover and cook on low for 4 hours.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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