3/4 cup panko bread crumbs
1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided
1/4 cup chopped celery
1 large egg white
1 pound lean ground chicken
Optional: Reduced-fat ranch salad dressing or reduced-fat blue cheese salad dressing and chopped celery leaves
Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add chicken; mix lightly but thoroughly.
Shape into twenty-four 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 20 to 25 minutes or until cooked through.
Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing and sprinkle with celery leaves.
Total Time
Prep: 15 min. Bake: 20 min.
Makes 2 dozen