Mini- Buffalo Chicken Balls With Blue- Cheese Dressing

For the meatballs: 2 tablespoons ( 30 ml) vegetable oil 4 tablespoons ( 60 ml) unsalted butter 1/ 3 cup ( 80 ml) Frank’s Redhot Sauce ( or other favourite) 1 pound ( 454 g) ground chicken, preferably thigh meat 1 large egg ½ celery stalk, minced ¾ cup ( 180 ml) breadcrumbs ½ teaspoon ( 2 ml) salt For the blue cheese dipping sauce: ¾ cup ( 180 ml) sour cream 1/ 3 cup ( 80 ml) crumbled blue cheese 1/ 3 cup ( 80 ml) whole milk 1/ 3 cup ( 80 ml) mayonnaise ½ teaspoon ( 2 ml) salt 1 tablespoon ( 15 ml) red wine vinegar Make the blue cheese dipping sauce up to a day ahead by combining all ingredients in a medium mixing bowl, whisking thoroughly until completely combined. Small blue cheese lumps are okay. Cover and refrigerate until needed. For the meatballs, preheat oven to 425 F ( 220 C). Drizzle vegetable oil into a 9by 13- inch ( 23- by 33- cm) baking dish and use your hand to coat the entire surface; set aside. In a small saucepan, combine butter and hot sauce, and cook over low heat, whisking until butter is melted and fully incorporated. Remove from heat and allow mixture to cool 10 minutes. In a large mixing bowl, combine the hot sauce mixture, ground chicken, egg, celery, breadcrumbs and salt; mix by hand until thoroughly incorporated. Roll the mixture into round, ¾ - inch ( 2- cm) balls, making sure to pack the meat firmly. Place balls on the oil baking dish, being careful to line them up snugly, in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Bake 15 to 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the centre of a meatball should read 165 F ( 74 C). Allow meatballs to cool five minutes in the baking dish before serving. Makes about 40 balls, and 2 cups ( 500 ml) dressing