Preheat oven to 450 degrees F (230 degrees C).
Take Ground Chicken (1 pound) out of the fridge.
Wash the Celery (1 stalk) and chop into three pieces. Throw in the food processor and pulse until finely minced.
Melt the Butter (4 tablespoon) in a microwave safe bowl and stir in the Buffalo Sauce (1/3 cup). You can do this over the stove if you're feeling fancy. Allow to cool for 5 minutes.
Add the ground chicken, butter buffalo mixture, celery, Breadcrumbs (1/2 cup), and Egg (1) to a mixing bowl. Season with Salt and Pepper (to taste). Mix until everything's all combined.
Spray a baking dish with non-stick spray, just to be safe.
Form the meatballs however big or small you want them and place them nice and snug into the baking dish.
Bake until a meat thermometer reads 165 degrees F (75 degrees C), roughly 25 minutes. The smaller meatballs will take about 20 while the larger will take 25 or more.
Juice Lemon (to taste). You can control the tanginess of the sauce with how much lemon juice you put in it.
For the dipping sauce: Mix the Nonfat Plain Greek Yogurt (3/4 cup), Buffalo Sauce (1 tablespoon), lemon juice and Blue Cheese (to taste).
Serve with toothpicks or inside a warmed pita!