Heat over medium heat:
- 1 T. olive oil
- 2 celery stalks, finely minced
- ½ white onion, finely minced
Cook until tender, 3-4 minutes; Let cool to room temperature.
- Mix the cooled celery mixture with 1 egg, lightly beaten.
- Add 1 T. mustard and 1 lb. ground chicken to combine.
- Add 1 C. bread crumbs, 1 t. salt, ½ t. freshly ground black pepper.
- Mix to combine.
Form the mixture into 1-inch balls.
- Heat 3 T. olive oil over medium heat.
- Add the meatballs and cook until golden brown all over, 2-3 minutes per side.
- Shake the pan to roll the meatballs around in the hot oil to ensure they’re fully cooked through.
- In a medium pot, melt 6 T. butter over medium heat.
- Add ¾ C. hot sauce and whisk to combine until smooth.
- Toss the meatballs in the sauce to coat.
- Serve meatballs warm with a side of blue-cheese dressing.
Note: meatballs may be made up to 2 days ahead and gently reheated on the stove or in the microwave.
Yield: 6 – 8 appetizer servings
Kaybee 