Buffalo Chicken Meatballs

delicious roasted meatballs on wooden skewers with parsley on white plate with homemade basil parmesan olive oil sauce in gravy boat on old dark wooden table view from above

Ingredients:

1/4 small red onion, minced
3 cloves garlic, minced
1 egg white
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound ground chicken breast
4 ounces block Feta cheese, cut into 24 ½-inch cubes
4 tablespoons butter
1 cup buffalo wing sauce

Directions:

Preheat oven to 400°F. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined - do not overmix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls. Press a cube of Feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.

Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.

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