Buffalo Chicken Meatballs

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  Yellow Onion
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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Bread Crumbs, Dry, Plain(120g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Egg, Whole, Large
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  Garlic
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  1 teaspoon kosher salt
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  Garlic powder(3g)
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  Onion powder(3g)
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  Buffalo wing sauce(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Blue cheese dressing
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  Celery

Instructions

1. 1Grate the onion using a box grater or food processor, then squeeze out excess moisture using a clean kitchen towel held over the sink.
2. 2In a large bowl, combine the grated onion, ground chicken, bread crumbs, eggs, fresh garlic (minced), garlic powder, onion powder, and buffalo wing sauce until fully mixed by hand.
3. 3Using your hands, form the mixture into meatballs about 2 tablespoons each (roughly 1½ inches in diameter).
4. 4Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering, then add the meatballs in a single layer (work in batches if needed). Cook 10–12 minutes, rolling every 2–3 minutes, until the meatballs are golden brown on all sides and the internal temperature reaches 165°F.
5. 5Pour the buffalo wing sauce over the cooked meatballs in the skillet and toss gently to coat, cooking for 1–2 minutes over medium heat until the sauce is warmed through.
6. 6Divide the meatballs evenly into 6 airtight containers while hot, allowing them to cool slightly before sealing.
7. 7Store the blue cheese dressing and raw celery in separate containers.
8. 8Refrigerate all containers and serve with celery sticks and blue cheese dressing on the side.