Buffalo Chicken Meatballs with Edamame and Cilantro

I have been picturing in my mind variety of unusual meatballs to make. When you don't want to eat a full meal but just small bites, meatballs are convenient and fun to eat. You can make a bunch of these on one weekend, and freeze them so you can just warm up a few when you are ready to eat. I happened to have some edamame from the other day, so I decided to put them in the meatballs. Lots of protein in these guys.

Don't forget the celery sticks!

Buffalo Chicken Meatballs With Edamame And Cilantro

1 lb ground chicken
1 egg, beaten
1 cup cooked edamame
1 Tbsp cilantro, chopped
1/2 tsp cumin
1/4 ginger, grated, optional
Dash onion powder, optional
Dash garlic powder, optional
1 tsp salt
1/2 tsp black pepper
Dash paprika
1-2 Tbsp buffalo chicken sauce, I used Texas Pete Buffalo Style Chicken Wing BBQ Sauce

Time for a new bottle...

Cilantro adds a nice touch

Preheat oven to 400. In a bowl, combine all of the ingredients except for buffalo sauce. Make small balls (about the size of golf balls) and lay them on the parchment lined cookie sheet. Bake for 40-45 minutes or so until they are slightly brown and the internal temp is 165 degrees. Mine took longer because they were bigger, but if they are small, it shouldn't take more than 30 minutes to cook. Toss cooked meatballs in another bowl and coat with buffalo sauce. Serve with blue cheese or ranch dressing. I reserved half of the meat mixture to make another dish. But if you are making the whole 1 pound worth of meatballs, you will need more buffalo sauce. 

Zesty!

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