Active Time: 25 minutes
Yields: 16 meatballs
Difficulty Level: Intermediate

Ingredients:

• 1 large egg white
• 1oz. Weyauwega Star Dairy Parmesan cheese, grated (1/3 cup)
• 1/4 cup panko bread crumbs
• 1 1/2 tsp garlic powder
• 1/2 tsp each, salt and pepper
• 1 lb. ground chicken breast (extra lean, 98% fat-free)
• 1 block (8oz.) Odyssey Traditional Feta Cheese
• 1 cup buffalo wing sauce
• 3 tbsp butter, cubed

Directions:

1. Heat oven to 400°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet; set aside.
2. Combine the egg white, Parmesan, bread crumbs, garlic powder, salt and pepper in a large bowl. Crumble chicken over Parmesan mixture; mix just until combined. Divide chicken mixture into 16 portions; shape into balls. 
3. Cut feta into 16 cubes, about 1/2-inch each. Press a feta cube into the center of each ball; seal chicken mixture around cheese. Place meatballs on prepared pan. Bake for 20-25 minutes or until a thermometer reads 165°F.
4. Meanwhile, warm wing sauce and butter in a large saucepan over medium heat until butter is melted, stirring occasionally. Add meatballs; toss to coat. Serve immediately, or transfer to a 3-quart slow cooker. Keep warm on low.

© Dairy Farmers of Wisconsin