1 cup Italian-style panko bread crumbs 1/2 cup buffalo sauce 1 pound ground chicken 1 large egg 1/4 cup celery 1 tablespoongreen onion 2 teaspoons garlic 1 teaspoon kosher salt 1/2 teaspoon black pepper
In a mixing bowl, stir together the Italian-style panko bread crumbs and 1/4 cup of buffalo sauce.
Add the ground chicken, whisked egg, celery, green onion, garlic, salt, and pepper. Mix everything together until ingredients are well combined.
Use a 1 tablespoon cookie scoop to make rounded meatballs and then roll them with your clean hands, making sure they are tight and round.
Cook for 18-20 minutes or until the internal temperature is at a minimum of 165° F.
Once cooked, gently move the meatballs to a bowl and add the remaining 1/4 cup of buffalo sauce. Gently stir to coat all the meatballs in the sauce.
Place the meatballs on a serving platter or inside a serving bowl. Drizzle them with ranch dressing and bleu cheese crumbles, if wanted.
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