Line a baking sheet with parchment paper and set aside.
In a large bowl, combine chicken, panko bread crumbs, egg, celery, green onions, garlic, paprika, salt, pepper and 2 Tablespoons Franks Buffalo Sauce.
Using your hands mix well, but do not over mix or the meatballs will be tough.
Use a 2" melon baller to scoop meatballs. Place on prepared baking sheet.
Bake for 12-15 minutes or until cooked through (internal temperature needs to be 160°)
Remove from oven and toss meatballs with remaining buffalo sauce in large bowl. Drizzle with ranch dressing and top with blue cheese crumbles. Serve with toothpicks for easy pickup.
Notes:
* I use condiment squeeze bottle to drizzle the ranch dressing over meatballs.