Mix together the chicken, carrot, celery, onion, bread crumbs, salt, paprika, brown sugar, granulated garlic, and pepper. Ball mixture, roughly into the size of ping-pong balls. Refrigerate for at least 30 minutes.
Grilled Buffalo Chicken Meatballs
These savory and spicy Grilled Buffalo Chicken Meatballs are versatile. Serve them as tasty bites with a cooling yogurt dipping sauce at your next party or use them in sliders and subs.
Mix together the yogurt, mayonnaise, seasoned salt, dill, ancho chile powder and garlic. Then refrigerate for at least 30 minutes.
Heat your grill to 350°F. Lightly oil a grill topper and place on the grill.
Add the meatballs to the topper, cooking until the bottoms are firmly set, about 5 minutes.
Add hot sauce, butter and Worcestershire sauce in a small pot over medium-low heat. Stir occasionally until the butter is melted and mixture combined, about 3 minutes.
Turn the meatballs and cook two more minutes. Repeat until the entire surface of the meatball is browned.
Once brown on all sides, roll the meatballs around every few minutes until they reach an internal temperature of 165°F, about 10 minutes.
Toss the meatballs in the Buffalo sauce and return them to the grill topper for one minute.
Serve the meatballs with the dip or use them to make meatball sliders or sub sandwiches.