Ranch Sour Cream Dip, in the photos), or paired with cheese and celery.
3/4 Cup Wing Sauce (I used Ashanti, could use Frank's--but higher in sodium--you really gotta check the sodium on wing sauce--it can get c-r-a-z-y high), plus more to serve (optional)
1 Tbsp. Olive Oil
1 lb Ground Lean Chicken (as lean as you can find!)
1/2 Cup Plain Breadcrumbs (or Panko)
1/2 Cup Celery, finely diced
1/4 Cup Minced Onion
1/2 Cup Reduced-Fat Mozzarella Cheese (or use a Bleu--I just prefer mozzarella/ranch flavors with my wing sauce)
1 tsp. Minced Garlic
1. Preheat oven to 400 degrees. Cover a baking sheet with foil and spray with nonstick spray (butter flavored or olive oil is my preference).
2. Combine all the remaining ingredients in a large bowl. It will be pretty sticky.
3. Roll the meat into 1" balls (use an ice scream scoop if you prefer consistency). Place on baking sheet in single layer. Bake until cooked through, about 15 minutes.
4. Remove from oven and let cool a few minutes. Place on dish to serve. Drizzle extra wing sauce over meatballs if you prefer (I did not) and serve with dressing and celery.