Sesame Buffalo Chicken Meatballs

For the chicken meatballs (serves 4):
1 lb ground chicken
1/2 cup plain breadcrumbs
1 large egg
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, for cooking

For the sauce:
1/2 cup Global Wok Sesame Buffalo Sauce, plus more to taste

For serving:
Carrot sticks
Celery sticks
Blue cheese dressing, for drizzling and serving in a ramekin

1. Preheat the oven to 400°F. Lightly grease a rimmed baking sheet with the olive oil.

2. Finely chop the celery, carrots, and garlic so they blend evenly into the meatballs.

3. In a large bowl, combine the ground chicken, breadcrumbs, egg, finely chopped celery, carrots, garlic, salt, and black pepper. Mix gently just until combined; avoid overmixing.

4. With lightly dampened hands, shape the mixture into approximately 16 evenly sized meatballs, about 1 1/2 inches wide. Arrange on the prepared baking sheet with space between them.

5. Bake for 20–25 minutes, or until the meatballs are lightly golden and a food thermometer inserted into the center registers 165°F. Check more than one meatball; cooking time may vary with size.

6. Gently warm 1/2 cup Global Wok Sesame Buffalo Sauce in a large skillet over low heat. Add the cooked meatballs and toss gently until evenly coated. Add more sauce to taste.

7. Transfer to a serving platter. Drizzle with blue cheese dressing if desired, garnish with carrot and celery sticks, and serve with a ramekin of blue cheese dressing for dipping.