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1
Preheat oven to 400 degrees F.
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2
Line a baking sheet with parchment paper or a silicone baking mat; set aside.
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3
In a large bowl, combine ground chicken, almond meal, egg, garlic, onion powder, green onions, salt, pepper, and cayenne. With a wooden spoon or clean hands, stir until well combined.
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4
Roll the mixture into 11/4-to-11/2-inch meatballs, forming about 21 meatballs.
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5
Place meatballs onto prepared baking sheet and bake for 20 minutes, or until a meat thermometer inserted in the center of the meatball reads 165 degrees.
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6
To make the Buffalo Sauce, add butter and sugar to a large pot over medium heat, and stir in Tabasco sauce. Allow the sauce to incorporate for 1-2 minutes, then turn off heat.
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7
Add the cooked meatballs to the pot, and gently coat them in the sauce. As the sauce cools, it will form a nice coating that sticks to the meatballs.
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8
Serve immediately, drizzled with blue cheese sauce, if desired
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9
Combine the first seven ingredients in a small bowl
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10
Smash some of the blue cheese crumbles with the back of a spoon and stir to incorporate.
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11
Add parsley, onion, and celery.
