Preheat oven to 450 degrees F (230 degrees C).
Tyson® Ground Chicken (1 lb)
out of the fridge.
Celery (1 stalk)
and chop into three pieces. Throw in the food processor and pulse until finely minced.
Butter (1/4 cup)
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)
to a mixing bowl. Season with
Salt (to taste)
Ground Black 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.
Lemons (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 Tbsp)
, lemon juice and
Blue Cheese (to taste)
Serve with toothpicks or inside a warmed pita!