Buffalo Chicken Meatballs
Makes about 2 dozen
1 1/2lb. ground chicken or turkey
1/2 cup panko bread crumbs
1 large egg, beaten
1 stick celery, finely minced
2 green onions, green part only, minced
3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup Franks Buffalo Wing Sauce-divided
1/4 cup Ranch dressing
1/4 cup blue cheese crumbles
Preheat oven to 400Â°
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 160Â°)
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.
* I use condiment squeeze bottle to drizzle the ranch dressing over meatballs.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com