Ingredients
- oil for lining sheet
- 1¼ lb ground chicken
- ¼ cup panko crumbs
- 1 large egg (or replacement)
- 2 scallions, chopped
- ⅓ cup finely minced celery
- ⅓ cup finely minced carrot
- 1 clove crushed garlic
- kosher salt and freshly ground black pepper, to taste
- ⅓ cup Franks Hot sauce
- ¼ cup skinny blue cheese dressing (optional)
- finely chopped celery leaf for garnish (optional)
Directions
- Preheat the oven to 400°F.
- Lightly spray a non-stick baking sheet with oil.
- In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste.
- Using clean hands, mix until combined. Roll the mixture (⅛ cup each) into 26 round meatballs.
- Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.
- Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine.
- Serve immediately, drizzled with blue cheese dressing, if desired.