Ingredients
3/4 cup panko bread crumbs1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided1/4 cup chopped celery1 large egg white1 pound lean ground chickenOptional: Reduced-fat ranch salad dressing or reduced-fat blue cheese salad dressing and chopped celery leaves
Preparation
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 20-25 minutes or until cooked through.
Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing and sprinkle with celery leaves.
