Ingredients
Units
- 1lb ground chicken
- 1 egg
- 1 cup panko bread crumbs
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon ground pepper
- 1/2 cup green onions, finely sliced
- 1 1/2 cups buffalo sauce
- 1/2 cup blue cheese dressing
Instructions
- If you want to slow cook these meatballs, preheat oven to 400F.
- In a large bowl, combine ground chicken, egg, breadcrumbs, salt, onion powder, pepper, and 1/3 cup of green onions. Mix well.
- Wet your hands with olive oil. This will give the meatballs a golden-brown outside.
- Using a large cookie scoop or spoon, scoop meat and roll into round meatballs. You’ll get between 16-20 meatballs depending on how big you roll them out.
- Place on a cookie sheet.
- Place meatballs in the oven for about 15-20 minutes or until there is not more pink in the middle.
- Remove from the oven, let them sit tented for 5 minutes, transfer to a bowl and pour a thin layer of buffalo sauce over the meatballs.
- Serve meatballs with ranch (or bleu cheese if that’s your thing) for dipping, and garnished with a sprinkling of the remaining green onions. Enjoy!