Project Description

Low-cal Buffalo Chicken Meatballs

Ingredients

  • 1 package of Miller Poultry extra lean ground chicken
  • 1 egg
  • 1/4 cup panko crumbs
  • 1/4 cup finely minced celery
  • 1/4 cup finely minced carrot
  • 1 clove garlic, crushed
  • 2-3 stalks of scallions, chopped plus extra for garnish (optional)
  • Salt and freshly ground black pepperto taste
  • 1/2 cup Franks Hot sauce
  • 1/4 cup low-fat ranch dressing

Cooking Instructions

  1. Preheat the oven to 400°F.
  2. In a large bowl, mix together the ground chicken, egg. panko crumbs, scallions, celery, carrot, and garlic; season with salt and pepper as needed.
  3. Separate mixture into 25 equal parts, and roll into meatballs.
  4. Place meatballs onto a lightly greased baking sheet
  5. Bake until cooked through and golden brown, approximately 15-18 minutes.
  6. Once cooked thoroughly, toss the meatballs in the buffalo sauce, and garnish with extra scallions and a side of ranch dressing.

Ingredients

  • 1 package of Miller Poultry extra lean ground chicken
  • 1 egg
  • 1/4 cup panko crumbs
  • 1/4 cup finely minced celery
  • 1/4 cup finely minced carrot
  • 1 clove garlic, crushed
  • 2-3 stalks of scallions, chopped plus extra for garnish (optional)
  • Salt and freshly ground black pepperto taste
  • 1/2 cup Franks Hot sauce
  • 1/4 cup low-fat ranch dressing

Cooking Instructions

  1. Preheat the oven to 400°F.
  2. In a large bowl, mix together the ground chicken, egg. panko crumbs, scallions, celery, carrot, and garlic; season with salt and pepper as needed.
  3. Separate mixture into 25 equal parts, and roll into meatballs.
  4. Place meatballs onto a lightly greased baking sheet
  5. Bake until cooked through and golden brown, approximately 15-18 minutes.
  6. Once cooked thoroughly, toss the meatballs in the buffalo sauce, and garnish with extra scallions and a side of ranch dressing.

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Bone-In Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 170ºF

  • Leg quarters – 15-20 minutes per pound
  • Thighs – 15-20 minutes per pound
  • Breast/Split Breast – 20-25 minutes per pound

Boneless Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 165ºF

  • Thighs – 10-15 minutes per pound
  • Breast/Split Breast – 15-20 minutes per pound
  • Tender Strips – 10 minutes per pound

Whole Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 180ºF

  • Fryer/Boiler 3-4 lbs – 1.5 hours per pound
  • Roaster 5-7 lbs – 1.5-2.25 hours per pound