• You will also need: Cooking spray or oil for hands, Baking sheet, Parchment paper, Meat thermometer
• Preheat the oven to 350°F.
• Add the ground chicken, onion, garlic, salt, pepper, 1 tablespoon hot sauce, egg and panko breadcrumbs to a large bowl.
• Use a fork (or your hands) to combine the ground chicken mixture. Do not overwork the meat, mix just enough to incorporate all of the ingredients. Refrigerate the chicken mixture until it’s chilled, if desired.
• Line a baking sheet with parchment paper to prevent sticking.
• Lightly coat your hands with oil and form the ground chicken mixture into small balls, about 1-1½ inch in diameter.
• Place the meatballs on the baking sheet, leaving some space between them so they’re not touching.
• Bake the chicken meatballs on 350°F approximately 20 minutes or until they are fully cooked. Make sure they register at least 165°F on an instant read thermometer.

Make the sauce

• While the meatballs bake, melt the butter in a small saucepan over low heat.
• When the butter is melted, add 4 tablespoons of hot sauce and stir well until combined. Heat gently for 3-4 minutes to warm through. Stir occasionally. Do not over heat and do not let it come to a boil or even a simmer.
• Add the meatballs to a large bowl while they’re still hot. Make sure to use a bowl that’s large enough to hold all of them and still have enough room to toss.
• Pour the buffalo sauce over the meatballs. Toss gently with a rubber spatula or wooden spoon.
• Serve on a sandwich roll with lettuce, tomato and blue cheese or on their own with sliced vegetables, blue cheese, ranch or your favorite dipping sauce.
• Makes approximately 24 meatballs.