Baked Buffalo Chicken Meatballs with a Blue Cheese Dip

Step 1: Chicken ... Add the butter and hot sauce to a small pot and let it melt on low heat. Transfer to a large bowl to let it cool. In the same pot, add the celery, garlic, carrot, and onion and let it sweat a couple of minutes on medium heat. You shouldn't need any oil or butter. Once the vegetables are slightly softened (2-3 minutes), transfer to the bowl with the butter and hot sauce to cool as well. Both of these steps can be done in the microwave if you prefer. Once the sauce and vegetables have cooled, then add in the bread crumbs and the egg and mix well. Next, Add in the chicken and mix with your hands, making sure not to over mix. Over mixing can cause your meatballs to be tough. I prefer to chill the meat mixture before making your meat balls, but that is optional. If you decide to make them immediately, form them and place on a sheet pan lined with parchment paper or foil. It is important to refrigerate them (covered with plastic wrap) for at least 1 hour before baking to let all the flavors develop - Really, it does make a difference.

Step 2: Bake ... Preheat the oven to 425, and spray your meatballs with a non stick spray or use your atomizer filled with olive oil which is what I prefer to use. Bake on the middle shelf for 15-20 minutes. This will depend on the size of your meatballs, your oven and pan. But that should be pretty accurate. If you are not sure, use a meat thermometer to insure the chicken is cooked all the way through, internal temp at 165. That is very important.

Step 3: Dip ... As the meatballs cook, make your dip. Add everything together and mix well. Refrigerate until ready to use. This can be made up to a day ahead. Letting it rest 4-8 hours will only make all the flavors even better.

Step 4: Serve ... Heat extra hot sauce in the microwave. Serve the meatballs in a large serving bowl (family style) and drizzle with some of the hot sauce, and the blue cheese dip. Extra hot sauce on the table is always appreciated. ENJOY!