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Buffalo Chicken Meatball Bowls

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 573kcal

Ingredients

Meatballs

  • 1 lbs ground chicken (0.45 kg)
  • 1/2 cup panko breadcrumbs (28 grams)
  • 2 tbsp whole milk (1 fl oz)
  • 1 large egg
  • 2 cloves garlic, minced (8 grams)
  • 1 tbsp Frank's Red Hot Buffalo Sauce (1/2 fl oz)
  • 1/2 tbsp Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (5 grams)
  • 1/4 tsp salt (1.25 mL)

Buffalo Sauce

  • 1/3 cup Frank's Red Hot Buffalo Sauce (2.67 fl oz)
  • 1/4 cup unsalted butter (2 oz)
  • 2 tsp honey (10 mL)

Ranch Slaw

  • 5 cups coleslaw mix, no dressing (213 grams)
  • 1/3 cup Hidden Valley Light Ranch Dressing (80 mL)
  • 1 1/2 tbsp apple cider vinegar (22 mL)
  • 1/2 tbsp sugar (12 grams)

Other Bowl Ingredients

  • 1 8.5 oz pouch Ben's Original Ready Rice Jasmine (240 grams)
  • 2 medium carrots, shaved (122 grams)
  • 4 stalks celery, chopped (155 grams)
  • 1 medium Haas avocado, sliced (150 grams)
  • 1/3 cup green onions
  • Optional: gorgonzola cheese

Instructions

Make the meatballs.

  • Add panko breadcrumbs to a small bowl and mix in milk and 2 tbsp hot sauce. Stir to combine and set aside for 5-10 minutes.
  • Pre-heat oven to 425°F. Line a baking sheet with foil and set aside.
  • Add all meatball ingredients to a large bowl, including the panko breadcrumbs soaked in milk and hot sauce. Use your hands to mix until just combined, then use a cookie scoop for form 30-32 meatballs on the lined baking sheet.
  • Optional: once all meatballs are formed on the baking sheet, spray with a little bit of cooking spray to help encourage browning.
  • Bake at 425°F for 15 minutes or until lightly browned and cooked through so that no pink remains inside the meatballs.
  • While the meatballs bake, make the sauce. Add hot sauce, butter, and honey to a small pan and bring to a simmer over medium heat until all the butter is melted. Whisk vigorously to incorporate the butter and hot sauce, then pour the sauce over the cooked meatballs and gently toss to coat evenly.

Prepare the ranch slaw.

  • Mix all slaw ingredients until evenly coated and allow to rest for at least 10 minutes before serving.

Assemble the bowls.

  • Layer rice, meatballs, ranch slaw, shredded carrots, and celery in a bowl. Add sliced avocado and green onions. Top with additional ranch dressing and gorgonzola cheese, if desired.

Notes

  • The meatball mixture will be very sticky - a 1.5 tbsp cookie scoop will help you avoid frustration in forming the meatballs. If you don't have a cookie scoop, wet your hands with water to help prevent sticking.
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Nutrition

Calories: 573kcal | Carbohydrates: 45g | Protein: 29g | Fat: 31g | Cholesterol: 176mg | Sodium: 1224mg | Potassium: 525mg | Fiber: 7g | Sugar: 10g