Crockpot Buffalo Chicken and Quinoa Meatballs

Crockpot Buffalo Chicken and Quinoa MeatballsIngredients:

1 1/3 lb 95% lean ground chicken
1/2 cup cooked quinoa
2/3 carrot, minced
2/3 celery rib, minced
2/3 large egg, lightly beaten
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 cup buffalo sauce (like Frank’s)

Preparation:

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 24 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.

 

Nutritional information: (4 servings)

Calories: 250
Fat: 9g
Protein: 33g
Carbs: 7g

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