Buffalo Chicken Meatballs

Ingredients

2 lb	905 g	ground chicken
1 cup	240 ml	Progresso™ panko crispy bread crumbs
3/4 cup	180 ml	finely chopped celery
3/4 cup	180 ml	Frank's™ Red Hot™ Buffalo wings sauce
1/2 cup	120 ml	finely chopped onion
2		eggs
3		cloves garlic, finely chopped
2 teaspoons	10 ml	salt
1/2 teaspoon	2.5 ml	pepper
2 tablespoons	30 ml	vegetable oil
1/4 cup	60 ml	butter, melted
1 cup	240 ml	blue cheese dressing

In large bowl, mix chicken, bread crumbs, celery, 1/4 cup of the sauce, the onion, eggs, garlic, salt and pepper; gently mix to combine. Using wet hands, shape mixture into 1 1/2-inch meatballs (about 36 total).
In 12-inch nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and meatballs. Transfer browned meatballs to 4-quart slow cooker. Pour 1/4 cup of the sauce over meatballs. Cover; cook on Low heat setting about 3 hours or until thermometer inserted in center of meatballs reads at least 165°F.
In small bowl, beat melted butter and remaining 1/4 cup sauce with whisk. Drizzle over meatballs; gently toss to coat.
Serve with blue cheese dressing as a dip.