Buffalo Chicken Meatballs  – Spicy, tangy, and utterly addictive, perfect for turning up the heat on game day!

Ingredients

Meatballs:
2 lb ground chicken
4 Tbsp olive oil
6 cloves garlic, crushed and minced
1/2 cup chopped parsley
1/2 cup green onions, finely chopped
1 tsp salt
1 tsp pepper
Wing Sauce:
6 Tbsp butter
1 cup Frank’s Red Hot sauce (or favorite hot sauce)
1 tsp pepper
Garnish:
Chopped greens from green onions

Directions:
 In a skillet, heat olive oil over medium heat. Add green onions, parsley, salt, and pepper; sauté for about five minutes. Add garlic and continue to sauté for another minute, taking care not to burn the garlic. Remove from heat and allow to cool.
 In a large bowl, mix the ground chicken with the cooled onion mixture. Refrigerate the mixture for about 20 minutes to firm up. Meanwhile, preheat your oven to 400°F.
 Shape the chicken mixture into 1-inch meatballs and place them on a greased cookie sheet. Bake in the preheated oven for 15-20 minutes or until the meatballs are golden brown.
 While the meatballs are baking, prepare the wing sauce by heating butter, hot sauce, and pepper in a saucepan over medium heat until it reaches a soft boil, stirring frequently.
 Once the meatballs are cooked, toss them with the hot wing sauce in a large bowl, or keep them warm in a Crock Pot.
 Garnish with chopped green onion tops before serving.

Serve these fiery delights with ranch or blue cheese dressing alongside celery and carrot sticks for the ultimate party platter!