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Buffalo Chicken Meatball Appetizers.

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Servings 16 pieces

Ingredients
  

  • 1 lb Ground Chicken
  • 1/3 Cup of Panko Bread Crumbs
  • 1 Large Egg
  • 1/4 Cup of Shredded Carrots finely diced
  • 2 Cloves of Garlic minced
  • 1 Tbsp. of Scallions diced
  • 1 Tsp Celery Seeds
  • Salt and Pepper
  • Non-stick Cooking Spray
  • 1/2 Cup of Hot Sauce divided (I use Frank's Hot Sauce)
  • 2 Tbsp of Butter melted
  • Blue Cheese crumbles and dressing for serving

Instructions
 

  • Preheat oven to 400 degrees.
  • In a large bowl, combine ground chicken with panic and egg, diced shredded carrots, garlic, scallions, and celery seed. Add 1/4 cup of hot sauce to the mixture and season with salt and pepper.
  • Use your hands to mix the chicken with the ingredients until just combined, and then form heaping tablespoon sized portions into meatballs (you should end up with about 16 pieces).
  • Arrange the meatballs on a large, rimmed baking sheet and spray the top of each meatball lightly with non-stick cooking spray.
  • Chill the meatballs for 15 minutes in the fridge before placing in the 400 degree oven for about 18-minutes, and then turn the oven up to broil for 2 additional minutes.
  • Remove the meatballs from the oven and transfer to a large bowl; toss with melted butter and remaining 1/4 cup of hot sauce.
  • Garnish with blue cheese crumbles and chopped scallions, serve warm with blue cheese dressing for dipping.