Ingredients
2
lb ground chicken
1
cup Progresso™ panko crispy bread crumbs
3/4
cup finely chopped celery
3/4
cup Frank’s™ Red Hot™ Buffalo wings sauce
1/2
cup finely chopped onion
2
eggs
3
cloves garlic, finely chopped
2
teaspoons salt
1/2
teaspoon pepper
2
tablespoons vegetable oil
1/4
cup butter, melted
1
cup blue cheese dressing
Preparation
In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
Serve with blue cheese dressing as a dip.
