Ingredients

The following ingredients have 16 Servings
  • 1 lb ground chicken
  • 1½ cups Panko breadcrumbs (separated)
  • 2 tbsp chopped chives ((or green onions))
  • 1 tbsp Franks Hot Sauce
  • 1 egg
  • 1 tsp garlic powder
  • pinch of salt
  • 2 tbsp milk
  • Bob’s Big Boy Bleu Cheese Salad Dressing
  • Franks Red Hot Buffalo Sauce
  • 2 celery stalks
  • 2 tbsp celery leaves (chopped)

Instruction

  • Preheat oven to 400°F.
  • Mix together the ground chicken, half the breadcrumbs, chopped chives, hot sauce, egg, garlic powder and a pinch of kosher salt in a bowl and with your hand or scoop roll into 16 meatballs.
  • Roll the chicken meatballs in the balance of the Panko breadcrumbs and place on a lined baking sheet. Bake for 18 minutes until golden brown and crispy.
  • Chop the celery into 16 thin 2-inch sticks. Chop enough celery leaves for about 2 tablespoons. Set aside.
  • In a small bowl mix together 2 tbsp milk and the bleu cheese dressing. Set aside.
  • Drizzle both dressing and hot sauce over cooked meatballs. Insert celery stick into each and top with chopped celery leaves and serve.