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Export 10 ingredients for grocery delivery
Step 2
In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the celery and onion, and cook until tender, 3 to 4 minutes. Let cool to room temperature.
Step 3
In a medium bowl, mix the cooled celery mixture with the egg, mustard and ground chicken to combine. Add the bread crumbs, salt and pepper; mix to combine.
Step 4
Form the mixture into 1-inch balls. Heat the remaining 3 tablespoons olive oil over medium heat. Add the meatballs and cook until golden brown all over, 2 to 3 minutes per side (8 to 10 minutes total). Shake the pan to roll the meatballs around in the hot oil to ensure they're fully cooked through.
Step 5
In a medium pot, melt the butter over medium heat. Add the hot sauce and whisk to combine until smooth. Toss the meatballs in the sauce to coat.
Step 6
Serve the meatballs warm with a side of blue-cheese dressing (if using). The meatballs can be made up to two days ahead and gently reheated on the stove or in the microwave.
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