Buffalo Chicken Meatballs
Game-day flavor and pub-grub comfort — the buffalo wing, rebuilt lean.
Pub-Grub Lore
A dozen buffalo wings at the local sports bar is a beautiful thing, right up until you realize you just ate a day’s worth of calories in deep-fried chicken skin and butter. Rebuilt LCHP-style, we keep the tangy, fiery buffalo punch but ditch the deep fryer. By using 99% lean ground chicken and a smart sauce swap, these meatballs deliver the exact same game-day comfort for a fraction of the fat, while stacking the protein high enough to actually keep you full.
Portion Matrix (Cooked Buffalo Chicken Meatballs)
Buffalo Chicken Meatballs
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Macros: USDA FoodData Central (99% lean ground chicken, egg) + label data (panko, Frank's RedHot, light butter, light blue cheese) • cooked weights • Macros include the meat, binders, sauce, and garnish scaled to the cooked weight of the meatballs.
The Numbers Up Front
Total Cooked Yield: ~12 oz / 340 g cooked meatballs (full batch)
Default Portion: 6 oz / 170 g cooked meatballs (half the batch)
✂️ Trim Trim Trim
The two massive calorie bombs in traditional wings are the fatty, skin-on dark meat and the sauce (which is usually a 1:1 ratio of hot sauce to full-fat butter). We fix the meat by swapping to 99% lean ground chicken, which is basically pure protein. For the sauce, we keep the classic Frank's RedHot but cut it with just 2 tablespoons of light butter (or Greek yogurt) for the entire batch. You still get that glossy, mouth-coating buffalo finish, but you save hundreds of calories in fat.
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📊 Before & After(per portion)
| Calories | Protein | Fat | Carbs | |
|---|---|---|---|---|
| Sports Bar Buffalo Wings (12 oz edible yield, full butter sauce) | 950 | 45g | 80g | 5g |
| ⭐ Buffalo Chicken Meatballs (6 oz cooked portion) | 398 | 56g | 11g | 11g |
| You Saved / Gained | −552 cal | +11g protein | −69g fat | +6g carbs |
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