Ingredients:

  • 1 lb ground chicken breast
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup Buffalo hot sauce
  • 2 tbsp blue cheese crumbles, finely chopped
  • 2 tbsp celery, minced very fine
  • 2 tbsp green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup Buffalo hot sauce
  • 2 tbsp unsalted butter, melted

Instructions:

  1. In a large bowl, combine panko, beaten egg, 1/2 cup Buffalo hot sauce, blue cheese, minced celery, green onions, garlic powder, salt, and pepper. Stir until a thick paste forms.
  2. Gently fold in the ground chicken using a fork or your hands until just combined; avoid overmixing to ensure meatballs remain tender.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
  4. Scoop approximately 1 tablespoon of the mixture and roll into 1-inch diameter balls. Place on the tray leaving one inch of space between each.
  5. Bake for 15–20 minutes until the meatballs are firm to the touch and lightly golden-brown.
  6. While the meatballs are in their final 2 minutes of cooking, whisk the melted butter and the remaining 1/4 cup Buffalo hot sauce together in a bowl.
  7. Remove meatballs from the oven and immediately toss them in the glaze until fully coated.