Buffalo Chicken Meatballs

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  1 Yellow Onion(55g)
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  1 lbs Ground Chicken

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

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  0.5 cup Bread Crumbs, Dry, Plain

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

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  1 Egg, Whole, Large(44g)
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  2 Garlic(6g)
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.3 cup Buffalo wing sauce
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  2 tbsp Olive oil

  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, minced fresh garlic, garlic powder, onion powder, and kosher salt 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 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. 7Portion the raw celery into small containers and distribute blue cheese dressing into 6 individual serving cups or small containers.
8. 8Refrigerate all containers and serve with celery sticks and blue cheese dressing on the side.