RITZ Spicy Chicken Meatballs

• 5 stalks celery, divided
• 1 lb. ground chicken
• 60 RITZ Crackers, crushed (about 2-1/2 cups), divided
• 1/2 cup hot pepper sauce, divided
• 2 Tbsp. butter or margarine, melted
• 1/3 cup oil
• 3/4 cup KRAFT ROKA Blue Cheese Dressing

1. Heat oven to 375F.
2. Chop 1 celery stalk finely; mix with chicken, 1 cup cracker crumbs and 3 Tbsp.
3. hot sauce just until blended.
4. Shape into 24 balls.
5. Mix remaining hot sauce and butter in shallow bowl.
6. Place remaining cracker crumbs in separate shallow bowl.
7. Roll chicken balls, 1 at a time, in hot sauce mixture, then in crumbs until evenly coated.
8. Heat oil in large nonstick skillet.
9. Add chicken balls, in batches; cook 3 to 4 min.
10. or until lightly browned, turning after 2 min.
11. Drain on paper towels.
12. (Note: Meatballs will not be done but will finish cooking in the oven.)
13. Place on rimmed baking sheet sprayed with cooking spray.
14. Bake 20 to 25 min.
15. or until done (165 degrees F).
16. Meanwhile, cut remaining celery into thin sticks.
17. Serve meatballs with dressing and celery sticks.

stalks celery, ground chicken, crackers, hot pepper sauce, butter, oil

Taken from www.kraftrecipes.com/recipes/ritz-spicy-chicken-meatballs-121875.aspx (may not work)