1stalkCelery, cleaned and broken into 4 pieces (reserve any leaves to dice for garnish)
1mediumShallot, peeled and cut in half
1Egg, lightly beaten
¼teaspoonKosher Salt
¼teaspoonWhite Pepper
½cupfine Bread Crumbs*(gluten-free or with gluten)
1poundGround Chicken
112-13 ounce bottleHot Wing Sauce
1tablespoonButter or favorite butter replacement
14-ounce containerBlue Cheese Crumbles
10-16Dinner rolls(I used Udi’s Gluten-Free French Rolls)
Butter lettuce leaves
Instructions
Preheat the oven to 350 degrees. Turn slow cooker on low and add the butter to melt. Line a large baking sheet with parchment paper and lightly spray with cooking spray.
Combine the celery and shallot in a food processor and process until finely diced. Add to a large mixing bowl.
To the mixing bowl add the egg, salt, pepper, bread crumbs, ground chicken and ¼ cup of the hot wing sauce. Mix together thoroughly.
Form 1-inch meatballs using a small cookie scoop (my method) or a tablespoon. Place the meatballs on the prepared baking sheet and bake until the outside of the meatballs begins to become firm (around 8 minutes).
Pour the remaining hot wing sauce into the slow cooker and stir to mix in the butter. Transfer the meatballs into the slow cooker and cook on low for 2 hours.
Making Mini Sandwiches:
Open a roll and line the bottom with a piece of butter lettuce. Place 2-3 meatballs on the lettuce (the size of roll will determine the number of meatballs), spoon some of the sauce on the top of the meatballs and sprinkle with blue cheese crumbs and diced celery leaf.