Buffalo Chicken Meatball Sliders

• 1 tablespoon kosher salt
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 2 pounds ground chicken
• 1/2 cup firmly packed fresh flat-leaf parsley leaves, chopped
• 1/2 cup finely grated Parmesan cheese
• 1/2 small sweet onion, grated
• 2 large eggs, lightly beaten
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 (5-oz.) bottle Buffalo-style hot sauce
• 32 small rolls or buns, split
• Garnishes: thinly sliced celery, fresh flat-leaf parsley leaves

1. Place first 3 ingredients in a mortar bowl or spice grinder; grind to a fine powder, using a pestle or spice grinder. Place chicken, next 6 ingredients, and crushed spices in a large bowl. Combine mixture with hands until blended and smooth (2 minutes). Cover and chill 1 hour.
2. Preheat oven to 400u0b0. Drop mixture by rounded spoonfuls 1 1/2 inches apart onto a lightly greased aluminum foil-lined jelly-roll pan, using a medium-size cookie scoop (about 1 1/2 inches).
3. Bake at 400u0b0 for 10 to 12 minutes or until done. Toss meatballs with hot sauce. Serve on split rolls with Blue Cheese Sauce.

kosher salt, fennel seeds, black peppercorns, ground chicken, parsley, parmesan cheese, sweet onion, eggs, garlic, extra virgin olive oil, hot sauce, rolls, celery

Taken from www.myrecipes.com/recipe/buffalo-chicken-meatball-sliders (may not work)