Buffalo Chicken Meatballs

Let me apologize in advance for no photo of this recipe, but these were inhaled and there was no time for that! :)

Ingredients:
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1/3 cup Frank's Red Hot sauce
1 pound ground chicken, I used Perdue
1 large egg
1/2 celery stalk, minced
3/4 cup breadcrumbs
1 teaspoon salt

Directions:

Yields: 40 3/4-inch meatballs

Preheat the oven to 450°F. Drizzle the vegetable oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly, make 40. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid (8 by 5). The meatballs should be touching one another.

Roast for 20 minutes, or until the meatballs are firm and cooked through.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

I dipped mine in three cheese ranch dressing that I mixed crumbled blue cheese in.

Larry dipped his in a mix of regular ranch and hot sauce.

(Reciped adapted from Rachael Ray and The Meatball Shop)