Another batch of buffalo chicken meatballs ready for the oven
2 lb ground chicken
cup plain breadcrumbs
3/4 to 1 cup Franks hot sauce
finely diced celery and scallions, about a cup. I run them through the small food processor.
Tsp or so of salt, ground black pepper to taste
Roast at 425 for 20 minutes or so until they are cooked through. Toss them with Buffalo sauce and serve with sides of blue cheese dip and celery. Sprinkle with chopped scallions.