Set the EGG for indirect cooking with the convEGGtor to 400°F/204°C.
Combine panko bread crumbs, 1/3 cups (80 ml) hot sauce, celery, red onion, garlic and egg white. Add chicken and mix together. Shape into 24 1 inch (3 cm) balls.
Grease a Big Green Egg square drip pan, add the meatballs to the pan and bake for 20 minutes.
Mix the melted butter and the 1/2 cups (120 ml) hot sauce. Toss the meatballs in the sauce mixture. Serve with blue cheese dressing.
Mix all the ingredients together and set aside.
Thank you to our friends at Greensbury Market for the beef that inspired this recipe.
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