Ingredients
- 1 pound lean ground chicken
- 1 large egg
- 6 tablespoons panko breadcrumbs
- 1/4 cup finely diced celery
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup Buffalo sauce divided
- 3 tablespoons unsalted butter melted
- Chopped green onions for garnish (optional)
- Carrot and celery sticks for serving (optional)
Instructions
- In a large bowl, combine the ground chicken, egg, breadcrumbs, celery, garlic powder, onion powder, salt, black pepper, and 3 tablespoons of Buffalo sauce. Mix until just combined, being careful not to overwork the meat.
- Preheat your oven to 400°F. Wet your hands lightly to prevent sticking, and roll the mixture into 1-inch meatballs. Place them on a parchment-lined baking sheet and bake for 18-20 minutes until they reach an internal temperature of 165°F.
- In a small saucepan over medium heat, combine the melted butter with the remaining Buffalo sauce. Stir until the sauce is warmed through, then add the baked meatballs and gently toss to coat. Garnish with chopped green onions and serve with carrot or celery sticks, if desired.
