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1
For the meatballs: Place the chicken thighs, eggs, celery salt, and white pepper in a food processor.
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2
Pulse until the meat is ground but still a little bit chunky.
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3
Do not make a smooth paste!
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4
Transfer the chicken mixture to a bowl.
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5
Stir together the breadcrumbs and blue cheese until combined.
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6
Fill a small bowl with water.
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7
To form the meatballs, wet your hands a little and shape the mixture into 1-inch balls.
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8
Lay the meatballs on a sheet tray.
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9
Heat a large, deep pan over medium-high heat and add the oil to fill about 1/4-inch up the sides.
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10
Do not fill the pan completely with oil.
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11
Pour the flour into a shallow dish and season with salt and pepper.
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12
Roll each meatball in the flour to give it a light coating.
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13
When the oil is hot, add the meatballs and cook until golden brown and cooked through, about 10 minutes.
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14
Flip the meatballs halfway through cooking.
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15
You may have to cook them in batches if they don't fit in the pan, adding more oil if needed.
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16
Drain the cooked meatballs on a paper towel-lined plate.
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17
For the sauce: Combine the tomato juice, rice wine vinegar, hot sauce, celery salt, white pepper, and salt in a large bowl.
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18
Whisk in the oil until well blended and slightly thickened.
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19
For serving: Transfer half the meatballs to a large bowl.
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20
Pour some of the sauce over top, just enough to coat the meatballs.
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21
Gently toss the meatballs around to coat in the sauce.
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22
Using tongs, transfer the meatballs to serving plate and insert a toothpick.
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23
Repeat with remaining meatballs.
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24
Pour the remaining sauce into a small bowl and serve as a dipping sauce.
