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60110ef7 2b2e 455b a554 28c03cf73ed8  2016 10 08 23 15 23
Jill Rose
Jill Rose


1 1/4 pound ground chicken
1 egg
1 cup Progresso™ panko bread crumbs
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon ground pepper
1/2 cup green onions, finely sliced
1 1/2 cups buffalo sauce
1/2 cup blue cheese dressing


Preheat oven to 400°F. In a large bowl, combine ground chicken, egg, breadcrumbs, salt, onion powder, pepper, and 1/3 cup of green onions. Mix well, roll into 20 round meatballs, about an inch to an inch and a half in diameter. Place on a parchment-lined baking sheet.
Bake meatballs just until the outsides are firmed up, about 5 minutes.
Transfer meatballs into a 4-quart slow-cooker. Cover with Buffalo sauce. Place lid on slow cooker and cook on low for 2 hours.
Serve meatballs with blue cheese sauce for dipping, and garnished with a sprinkling of the remaining green onions. Enjoy!