buffalo chicken meatballs

1 pound ground all-white-meat chicken (I used ground turkey)
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra virgin olive oil, for drizzling (I sprayed it)
2 Tablespoons butter
1/2 cup hot sauce, such as Frank's brand
Blue cheese dressing, for dipping
3 scallions, green and white parts thinly sliced, for garnish
A couple of handfuls of celery sticks
A couple of handfuls of carrot sticks
Toothpicks, for serving

1. Pre-heat the oven to 400ºF.
2. In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.
3. Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
4. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.
5. Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the blue cheese dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the blue cheese dressing, celery and carrot sticks alongside.

Source: Rachael Ray
I thought these were good, even before tossing with the buffalo wing sauce; I'd eat 'em with a mushroom sauce and pasta. But they were an excellent mess-free option for the Super Bowl!