I'm currently in the middle of making a batch of these for dinner to eat over some salad, but last time I made these bad boys was for an afternoon get together and sports-watching at our place. They were gone in minutes, and I couldn't blame anyone. These highly addictive little balls of spicy goodness are exactly what you want for a party spread.

Or a Thursday night dinner, apparently.

I'll keep this short as I have about five more minutes until my latest batch of meatballs should come out of the oven, and I'm getting pretty hungry looking at these photos!

Buffalo Chicken Meatballs

Makes about 20 meatballs
~1 hour start to finish

What they're Made of:

• 2 carrots, peeled and chopped into thirds
• 3 stalks of celery, chopped into thirds
• 3 shallots, peeled and quartered
• 1 lb ground chicken 
• 1/2 cup Gluten Free Panko Breadcrumbs (I used Ian's)
• 1/3 cup Buffalo wing Sauce (I like Texas Pete)
• 1 egg
• Salt, pepper, celery salt to taste
• 1/4 cup gorgonzola cheese, crumbled
• Gluten free flour, for dredging
• Additional buffalo sauce to serve

How they're Made:

1. First, pulse the carrots, celery and shallot in a food processor until coarsely chopped, transfer to a clean kitchen towel and wring out excess moisture (you will be seriously shocked by the amount of liquid you squeeze out of these veggies). Transfer veg to a mixing bowl and add the chicken, breadcrumbs, buffalo sauce, egg, and a sprinkle of each seasoning. Mix to combine with your hands then break off pieces and roll into golf-ball or so sized balls. Set aside.
2. Use your thumb to press a small dent in each meatball, add a gorgonzola crumble or two, then seal the meat mixture back over the cheese. Roll the meatballs in some flour and set aside.
3. Preheat oven to 375 degrees, and heat a large nonstick skillet over high heat. Line a baking sheet with parchment paper and place nearby. Add a few tablespoons of olive oil to the skillet and, working in batches, brown the meatballs on all sides, then transfer to prepared baking sheet. After browning all the meatballs, transfer baking sheet to the oven and bake for 25-30 minutes, until cooked through. If serving at a party, transfer to a slow cooker on the "warm" setting and drizzle with additional buffalo sauce. Serve with some blue cheese or ranch, for dipping!

Matt promptly stole one of these when the photoshoot was over, and gave them a finger-licking salute. Thanks for always being an all star taste tester, babe!