Start by reserving ¼ cup of the buffalo sauce for the meatball mixture. In a large skillet, add the remaining sauce and butter over medium heat. Stir until the butter melts, creating a smooth sauce. This will serve as the base for your meatballs.
Preheat your oven to 450°F. It’s essential to get the right temperature to achieve a crispy outer layer on the meatballs. While the oven heats, prepare your meatball mixture.
In a large mixing bowl, combine the ground chicken, reserved buffalo sauce, minced green onion, garlic, finely minced celery, eggs, salt, pepper, and breadcrumbs. Use your hands to gently mix everything together until just combined. Avoid overmixing to prevent tough meatballs.
Use a 2-inch cookie scoop to portion out the mixture and form equal-sized balls. Place them onto a sheet pan lined with parchment paper. This step ensures uniform cooking.
Next, fill a small bowl with water. Dip your hands in the water to prevent sticking, then roll each meatball in your palms until they are smooth and well-formed. Return them to the sheet pan.
Brush the tops of each meatball lightly with canola oil for a crispy finish. Once the oven is preheated, place the sheet pan in the oven.
Bake the meatballs for 10 minutes. After that, increase the oven temperature to 500°F and bake for an additional 5 minutes to achieve a golden-brown color on top.
While the meatballs finish baking, warm the reserved buffalo sauce in a small saucepan over medium heat. Once the meatballs are done, gently toss them in the warm sauce to coat evenly.
Prepare your rolls by splitting them open. You can toast them in the oven if you prefer a crispy texture.
Dress the split sides of the rolls with blue cheese dressing. Fill each roll with 3 meatballs and top with extra crumbled blue cheese if desired. Serve immediately for the best experience!
