Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing

Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing

This Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing recipe was a huge hit with my community.

I featured this 17 Day Diet recipe in a previous Cycle 1 Challenge and also shared this with my Simply17 monthly meal planning members.

This is a perfect flavorful dish for the 17 Day Diet, especially if you’re trying to lose weight.

Usually when I think about buffalo hot sauce flavor, I either think of those deep-fried hot wings I used to order with pizza or watching football games.

Well this recipe is a healthy version of the classic buffalo wings, but in meatball form!

It’s a year-round favorite and is really quite healthy and weight-loss friendly.

The spicy buffalo meatballs are paired with a cool yogurt and blue cheese dressing to keep the hot sauce from burning your mouth!  Remember, a little blue cheese goes a long way!

A little blue cheese goes a long way in this dressing

The cabbage wedges are a dieters dream.

I love roasting my veggies because the nutty flavor comes out and brings the vegetable to a whole new level. The same goes for roasted cabbage wedges.

If you haven’t tried them, what are you waiting for? Check out Pattie’s wedges below.

Slow Cooker Chicken Buffalo Balls, Roasted Cabbage Wedges and Greek Yogurt Blue Cheese Dressing. YUM!
Photo Courtesy of Pattie K.

As always, when making meatballs, remember not to handle the chicken too much, or it may turn out dry and tough.

Get it all mixed together as quickly and gently as possible.

What results is a tender and juicy meatball. So yummm! :)

Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing
Photo Courtesy of Michelle S., a member of my 17DD Blog Facebook Community

If you’re not a fan of super spicy, you should either cut back on the hot sauce or use half hot sauce and half of your favorite low-sugar barbecue sauce.

An alternative is to make a bigger batch of the Greek Yogurt Blue Cheese Dressing to cool your mouth off!! Enjoy!

Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing

Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing

Buffalo Chicken Meatballs with Roasted Cabbage and Blue Cheese Dressing

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes

Spicy buffalo chicken and cool blue cheese is a crowd pleaser!

Ingredients

For the meatballs

  • 1 pound lean ground chicken
  • ½ onion, minced or grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and Pepper
  • Olive Oil
  • 1 cup Frank’s Red Hot Sauce

For the Greek Yogurt Blue Cheese Dressing:

  • ½ c plain Greek Yogurt
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon olive oil
  • Salt and Pepper, to taste
  • ¼ teaspoon dry mustard
  • 1/4 cup crumbled low-fat blue cheese

For the Roasted Cabbage Wedges:

  • 3 Tablespoons extra-virgin olive oil, divided
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper

Instructions

For the meatballs:

  1. Mix all meatball ingredients together except hot sauce. Roll chicken into 1 oz balls for a total of 16 or so.
  2. Heat olive oil in a large pan on medium heat. Add chicken balls to pan and brown slightly on all sides.
  3. Transfer chicken to slow cooker and add hot sauce. Cook on low for 2 hours or until chicken is cooked through.

For the Greek Yogurt Blue Cheese Dressing:

While your chicken is cooking, make your blue cheese dressing.

  1. Combine all dressing ingredients together except blue cheese and mix well. Gently fold in blue cheese. Store in refrigerator until you’re ready to serve dinner.

For the Roasted Cabbage Wedges:

  1. About an hour before you’re ready to serve dinner, preheat oven to 400 degrees F.
  2. Brush a rimmed baking sheet with 1 Tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with remaining 2 Tablespoons olive oil.
  3. Season cabbage with coarse salt and ground pepper.
  4. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
  5. Drizzle a bit of blue cheese dressing (optional)

Notes

Approved all cycles.

If you don't have a slow cooker, brown the meatballs as per the directions, and then add the meatballs and hot sauce to a dish and bake in an oven heated at 350 degrees F and bake anywhere from 15 to 30 minutes, depending on how much you browned them in the pan.

If you've never tried roasted cabbage wedges, you MUST give these a try. They taste so yummy and are a great addition to the buffalo chicken balls (oh, and don't forget the blue cheese dressing, too!).

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