Buffalo Chicken Meatballs

• for the meatballs
• 1 pound ground chicken breast (or a combo of dark and white meat)
• 3/4 cup panko breadcrumbs
• 4 cloves garlic (finely minced)
• 1 teaspoon onion powder or 1 tbsp dehydrated onions
• 2 green onions (finely minced)
• 1 large egg
• 1 teaspoon green chili powder (optional)
• salt and pepper
• 3/4 - 1 cups Buffalo sauce (store bought - I use Bella's Medium Wing Sauce)
• 3 tablespoons unsalted butter (melted)
• for the jalapeno ranch:
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon green chili powder
• 1/2 teaspoon dried dill
• 1 tablespoon liquid from pickled jalapenos
• 3 tablespoons pickled jalapenos (minced)
• 1/2 teaspoon salt

1. Pre-heat oven to 400 degrees and line with parchment paper.
2. In a large mixing bowl, combine ground chicken breast, breadcrumbs, garlic, onion powder, green onions, egg, chili powder (if using), salt and pepper. Use about 1 tsp salt and 1/2 tsp pepper. Combine with your hands until just mixed. Form into golfball sized meatballs and place on the baking sheet. Pop into the 400 degree oven for 5 minutes. This will help give the meatballs shape before dropping them into the slow cooker.
3. Drop the meatballs into a slow cooker turned on to low heat. Mix together the Buffalo sauce and butter, and pour over the meatballs. Let cook for 1.5 - 2 hours to get really tender. Although, they would be good after an hour!
4. When you put the meatballs in, mix together the Jalapeno Ranch. Combine all ingredients in a small bowl and refrigerate.
5. Serve meatballs with some extra Buffalo sauce, Jalapeno Ranch, and celery sticks!

meatballs, chicken, breadcrumbs, garlic, onion, green onions, egg, green chili powder, salt, buffalo sauce, unsalted butter, yogurt, garlic, green chili powder, dill, liquid from, pickled jalapenos, salt

Taken from food52.com/recipes/36206-buffalo-chicken-meatballs (may not work)