If you serve Buffalo chicken meatballs as an entree, round out the meal with sides of mac and cheese or rice, or pile the meatballs into a sandwich with a drizzle of ranch on top.

Ingredients

• 3/4 cup panko bread crumbs
• 1/3 cup plus 1/2 cup louisiana-style hot sauce, divided
• 1/4 cup chopped celery
• 1 large egg white
• 1 pound lean ground chicken
• optional: ranch or blue cheese salad dressing and chopped celery leaves

Directions

1. Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly.
2. Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20-25 minutes or until cooked through.
3. Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing and sprinkle with celery leaves.