Mix together the chicken, carrot, celery, onion, bread crumbs, salt, paprika, brown sugar, granulated garlic, and pepper. Form into meatballs the size of ping-pong balls. Refrigerate for at least 30 minutes.
These savory spicy grilled buffalo chicken meatballs are versatile - serve them as tasty meatballs with a cooling yogurt dipping sauce or use them in sliders and subs.
Make the ranch dip. Mix together the yogurt, mayonnaise, seasoned salt, dill, ancho chile powder and garlic. Refrigerate for at least 30 minutes.
Place the meatballs on the topper and cook until the bottoms are firmly set, about five minutes.
Meanwhile place the hot sauce, butter and Worcestershire sauce in a small pot and place over medium-low heat on the grill side burner. Stir occasionally until the butter is melted and combined into the sauce, about three minutes.
Turn the meatballs to a raw side and cook two more minutes. Repeat until the entire surface of the meatballs is browned.
Now the meatballs are firm enough to just roll them around every few minutes until they finish cooking, about another 10 minutes to reach an internal temperature of 165 degrees.
Toss the meatballs in the Buffalo sauce and return them to the grill topper just for one minute to glaze the meatballs. Serve the meatballs with the ranch dip or use them to make meatball sliders or sub sandwiches.