Buffalo Chicken Meatballs

A rare non-seafood recipe for Capmel.com from John Hawley of Binghamton, NY

1 lb. ground chicken
1 6 oz pkg. Chicken stuffing mix turned into bread crumbs in the ninja
1 egg
1/4 cup finely chopped celery
1/2 cup Frank’s Red Hot
Combine all ingredients, roll gently into 1″ meatballs, bake on baking sheet sprayed with pan at 400° for 20-25 minutes.
I drizzled more red hot over them when they came out of the oven. Serve with bleu cheese, and or ranch.