I am totally into using my slow cooker these days. I can remember a time when I couldn’t for the life of me think of what I would ever do with a slow cooker, but things have changed. Now, I am not a fan of chicken anything (vegetarian over here) but that doesn’t mean I don’t cook it. And I do, but these little gems were whipped up by the kids and look how gorgeous they are! Buffalo Chicken and Quinoa Meatballs are super easy (hence the kids made them) and I tasted the sauce, amazing!
This is what’s for dinner! You’re welcome! You are going to be drooling over this one. Let me tell you why…..
the aroma …. drool …. I was tempted to bite into one of those juicy meatballs. The sauce actually soaks into the meatballs while they simmer in the slow cooker and it creates magic in there. I know, I didn’t eat them but I am taking my kid’s words on this one.
quinoa …. yummy …. gluten-free, protein packed (along with the chicken), very healthy, and eat clean approved!
easy peasy …. they take very little time to make, the fuss is going in the pot, I love you slow cooker 🙂
the aroma …. did I mention how the aroma wafts through your kitchen and you will drool, seriously …. yep, napkin needed!
Alright, here’s to the taste explosion that’s going to happen right here, right now! For all my vegetarian friends, I will be posting a veggie version, so stay tuned.Print
Slow Cooker Buffalo Chicken and Quinoa Meatballs
- 2 lbs. lean ground chicken
- 3/4 cup cooked quinoa
- 1 carrot, minced
- 1 celery rib, minced
- 1 large egg, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups buffalo sauce (I like Franks)
- Preheat oven to 400°
- Mix together all the ingredients, except for the buffalo sauce,
- Just combine, don’t over do it
- Roll into meatballs (about 1 inch in diameter)
- Place onto a greased baking sheet
- Bake 5 to 7 minutes, until just browned on outside
- Pour 1/2 cup buffalo sauce in the slow cooker
- Add the meatballs
- Pour the remainder of the sauce over the meatballs
- Stir gently to coat all meatballs
- Cover and cook for 4 hours.
Super easy, right? This recipe yields about 36 meatballs, if rolled into suggest diameter. These meatballs are larger, no point rolling them into little 1 inch meatballs when I have to eat a dozen, they said 😉 Good point! The buffalo sauce comes in different heat strengths, we used medium here. [br][br]Serve them on top of a bed of brown rice, noodles if you like or even french fries for a Friday night cheat night. [br][br]Very kid approved also, just watch the heat, unless like my little lady, she loves a good nip to her food.[br][br]Happy Slow Cooking 🙂