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You are here: Home / Gluten-Free Recipes / General Meals / Recipe: Buffalo Chicken Meatballs

Recipe: Buffalo Chicken Meatballs

Last Updated on April 16, 2024 by the Celiac-Disease.com Staff Leave a Comment

The Fourth of July holiday falls on a Saturday this year and is just around the corner. We are in the midst of cookout season which just so happens to be one of my favorite times of the year.

Glutino shared an amazingly delicious recipe with us that I want to pass along to you guys. This recipe is perfect for the Fourth of July holiday to make for your family or to bring to any cookout you are invited to.

Buffalo Chicken Meatballs Using Glutino Buffalo Pretzels

*Makes 36 to 40 Meatballs
These meatballs are a lighter, healthier alternative to Buffalo wings and to regular meatballs, too. They are quick to make and crushed Glutino Buffalo-style pretzels double as binder and flavoring at once. Drizzle with hot sauce and serve. We could not stop eating these addictive treats. Bet you’ll be hooked, too.

Ingredients

  • 2 ½ to 3 cups Glutino Buffalo Style Pretzels (to yield 1 ¼ cups of ground pretzels)
  • 1 ½ pounds ground chicken, preferably all dark meat
  • 3 cloves garlic, peeled
  • 2 large eggs
  • 1 tablespoon gluten-free Louisiana red pepper hot sauce*, more to coat the cooked meatballs
  • 3/4 cup blue cheese crumbles

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray the surface with vegetable spray. Set aside.
Place half the pretzels in the bowl of a food processor. Process until finely ground. Remove and repeat with remaining pretzels. Remove and chop the garlic until finely minced.
In a large bowl, combine ground chicken, pretzel crumbs, garlic, eggs, and hot sauce. Mix well. Add the blue cheese and stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 36 meatballs.
Place meatballs onto prepared baking sheets and bake for 20 minutes, or until all sides are browned. Pour 1 to 2 tablespoons of hot sauce in a shallow bowl. Add half the meatballs and toss to coat with hot sauce. Repeat with remaining meat balls.
Serve immediately.

* Frank’s Redhot Original Cayenne Pepper Sauce is moderately spicy and gluten-free. But many other brands are also safe. Adjust the heat to your liking. 

The picture above shows the meatballs served on a toothpick with a grape tomato, which is a wonderful way to make them easy to eat.

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