Name: Buffalo Chicken Meatballs with Blue Cheese Sauce
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 servings
Ingredients: Nonstick cooking spray; 2 ounces blue cheese, coarsely crumbled; 1 cup whole buttermilk; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons lemon juice; 1 teaspoon garlic powder; Kosher salt and freshly ground pepper; 2 stalks celery; 1/2 small onion; 1/2 green bell pepper; 2 pounds ground chicken (not chicken breast); 1 cup dry breadcrumbs; 2 large eggs; 2 teaspoons Miss Brown’s House Seasoning (see recipe below); 1/2 cup (1 stick) unsalted butter; 1/4 cup hot sauce; 2 teaspoons Worcestershire sauce; Celery sticks; Chopped fresh flat-leaf parsley, for garnish; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1 teaspoon freshly ground black pepper; 1 teaspoon salt

Directions

Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.