We love scouring food blogs and Pinterest boards for delicious recipes to try, and we were pleased to find so many great Super Bowl recipes making their rounds this week—including some of our own.
We’ve got one more recipe for you to make for Sunday: feta-stuffed Buffalo chicken bites. These poppers can be made a day ahead, and they’ll save you a lot of messy eating while watching the game. We made half of the recipe with feta and half without, for those looking to cut back on fat.
Yield: 16 to 18 meatballs
Per-serving nutrition: 92.2 calories; 6 grams fat, 2.2 grams saturated fat, 200 milligrams sodium, 14.5 milligrams potassium, 3.2 grams carbohydrate, 7.3 grams protein.
1 pound ground chicken breast
¼ finely chopped small red or white onion
2 cloves chopped garlic
1 egg white
½ cup bread crumbs
1 tablespoon powdered ranch dip mix
1 pack low-fat feta cheese
2 tablespoons butter
1 cup Buffalo wing sauce
1. Preheat oven to 400 degrees. Stir together red onion, garlic, egg white, bread crumbs, and ranch dip mix in a large bowl.
2. Add ground chicken and mix with hands until just combined. Roll 16 to 18 meatballs. Press a cube of feta into the center of each ball, then close mixture around cheese to seal.
3. Place meatballs onto a nonstick sprayed cooling rack set on top of a baking sheet and bake for 16 to 18 minutes, or until cooked through.
4. While meatballs are baking, melt butter in a large skillet over medium heat. Add Buffalo sauce and stir to combine. Add cooked meatballs to skillet and use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm until serving.
This recipe was adapted from the food blog Iowa Girl Eats.