Buffalo Chicken Meatballs with Jalapeno Ranch

Here it is, the ultimate football snack meatball. A Buffalo Chicken Meatball. My meatballs were not perfectly shaped, hence, ugly pictures. I hope they look good enough to entice you guys to make this recipe. It's so delicious and easy to make at home when you're craving Buffalo wings!

Buffalo Chicken Meatballs
makes 12-15 meatballs

1 lb ground chicken breast
3/4 cup panko breadcrumbs
4 cloves garlic (finely minced)
1/2 tsp onion powder or 1 tbsp dehydrated onions
2 green onions (finely minced)
1 large egg
1 tsp green chili powder (optional)
salt and pepper
3/4 - 1 cup Buffalo sauce
3 tbsp unsalted butter (melted)

for the jalapeno ranch
1/2 cup plain Greek yogurt
1/2 tsp garlic powder
1/2 tsp green chili powder
1/2 tsp dried dill
1 tbsp liquid from pickled jalapenos
3 tbsp pickled jalapenos (minced)
1/2 tsp salt

Pre-heat oven to 400 degrees and line with parchment paper. 

In a large mixing bowl, combine ground chicken breast, breadcrumbs, garlic, onion powder, green onions, egg, chili powder (if using), salt and pepper. Use about 1 tsp salt and 1/2 tsp pepper. Combine with your hands until just mixed. Form into golfball sized meatballs and place on the baking sheet. Pop into the 400 degree oven for 5 minutes. This will help give the meatballs shape before dropping them into the slow cooker. 

Drop the meatballs into a slow cooker turned on to low heat. Mix together the Buffalo sauce and butter, and pour over the meatballs. Let cook for 2 hours.

When you put the meatballs in, mix together the Jalapeno Ranch. Combine all ingredients in a small bowl and refrigerate.

Serve meatballs with some extra Buffalo sauce, Jalapeno Ranch, and celery sticks!