How many of you miss buffalo chicken wings? After weight loss surgery they might not go down well. These mini buffalo chicken meatballs can help fill the gap!
After bariatric surgery, certain proteins can be tough to tolerate. I really think there are several factors: the type of protein and also how the protein is cooked.
Chicken and turkey can be hard to handle after surgery. For patients that have issues, I always suggest either the darker meat or ground.
For patients who enjoy buffalo wings they are especially hard to handle because their fried, which makes the outer skin hard.
Ground chicken is a great alternative because it’s super soft! Meatballs: chicken, turkey, or beef can be a great source of protein for patients after surgery.
Tips to Make Mini Buffalo Balls
- Baking these rather than browning them on the stovetop will keep these meatballs more tender.
- If your baking dish does not have a lid cover the buffalo meatballs with foil. The reason I cover them is to help keep them moist and stop the outside from drying out.
- I don’t add breadcrumbs so these buffalo chicken meatballs are low carb and keto.
- If you want to turn down the heat use Monterey Jack cheese instead of pepper jack.
- I love blue cheese, but my family doesn’t. A tablespoon or 2 of blue cheese crumbles would be awesome in these balls.
- You can freeze these and store them for up to 3 months. When you’re ready to eat them defrost and warm them up covered in the oven. The microwave may make them too chewy for patients to handle.
Mini Buffalo Chicken Meatballs
- 1/2 pound Ground Chicken
- 1/4 cup Pepper Jack Cheese Shredded
- 1/4 cup cup Chedder Cheese Shredded
- 2 tbsp Cream Cheese softened
- 1/4 cup Buffalo Sauce Franks Red Hot
- Preheat oven to 350 degrees F.
- In a medium bowl mix all ingredient together.
- Take about 1 tablespoon of the meat mixture and form small meat balls.
- Place meatballs into a bake dish.
- Bake the buffalo meatballs covered fro 15-20 minutes.
- Serve with Ranch or Blue Cheese Dressing.