Ingredients:

  • 5 lbs Ground Chicken (93% lean recommended)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk (Whole or 2%)
  • 1 Large Egg, lightly beaten
  • 1/4 cup Red Onion, finely minced
  • 2 Tablespoons Fresh Parsley, finely chopped
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Unsalted Butter
  • 1/2 cup Hot Sauce (e.g., Frank's RedHot)
  • 1 teaspoon White Vinegar
  • 4 oz Cream Cheese, softened
  • 2 Tablespoons Buttermilk or Milk
  • 1/4 cup Blue Cheese Crumbles
  • 1 teaspoon Fresh Lemon Juice

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine Panko breadcrumbs and milk. Let stand for 5 minutes until softened.
  3. In the large mixing bowl, gently combine the soaked Panko mixture, ground chicken, minced red onion, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix only until just combined to avoid tough meatballs.
  4. Form the mixture into uniform meatballs (about 1.5 inches or 4cm diameter). Arrange on the prepared baking sheet. Chill for 15 minutes if time allows.
  5. Bake for 20–22 minutes, or until the internal temperature registers 165°F (74°C) and they are nicely browned.
  6. While meatballs bake, prepare the glaze: melt the butter in a small saucepan over medium heat. Remove from heat immediately and whisk in the hot sauce and white vinegar until smooth.
  7. Once cooked, transfer the hot meatballs to a large bowl. Pour about two-thirds of the Buffalo glaze over them and gently toss until every meatball is thoroughly coated. Return them briefly (1 minute) to the hot baking sheet if you prefer a stickier set glaze.
  8. Make the drizzle: In a small bowl, whisk together the softened cream cheese, buttermilk, blue cheese crumbles, and lemon juice until smooth and drizzly. Add more buttermilk if needed for consistency.
  9. Arrange meatballs on a platter. Drizzle generously with the blue cheese sauce, or serve the sauce on the side for dipping. Serve immediately with celery and carrot sticks.