Buffalo Chicken Meatballs

I’m always looking for apps that can be made ahead, are fairly easy to make, and are “hearty”. By hearty I pretty much mean high protein, low carbohydrate. The thing about parties with “heavy apps” is that I usually just eat a lot of chips, crackers and toast points. It’s delicious, but I wake up puffy. Made these for super bowl and they make a nice presentation – a decent kick but if you are making them for mostly kids, omit the cayenne and crushed red pepper. Buffalo Chicken Meatballs

1 lb. ground turkey

1 c. Panko breadcrumbs 

1 large egg

1 small white onion, grated 

3/4 c. Franks original, divided

1/2 c. blue cheese, divided 

1 tsp. garlic powder 

3/4 tsp. kosher salt

1/4 tsp. black pepper

2 tbsp. honey

2 tbsp. butter

Pinch cayenne pepper

1/4 tsp. crushed red pepper flakes 

2 scallions, thinly sliced 

celery, for serving, if desired 

1. Combine turkey, panko, egg, onion, 1/4 c. of the hot sauce, 1/4 c. Of the blue cheese, garlic, salt, and pepper and mix to combine. Roll into appetizer-sized bites. 
2. Preheat oven to 400 and line a rimmed baking sheet with foil or parchment paper. Spray with nonstick spray. 
3. Arrange meatballs on sheet pan. Bake 12-15 minutes or until cooked through. 
4. Meanwhile, combine remaining hot sauce, honey, butter, pepper and pepper flakes together in a small sauce pan set over medium heat. Whisk to melt/combine, reduce heat to low and simmer until slightly thickened, about five minutes. 
5. Transfer sauce to large bowl and add meatballs. Toss to coat. Serve with remaining 1/4 c. blue cheese and scallions on top, along with sliced celery.