1. Place racks in center and uppermost parts of oven and heat to 425 degrees. Line a baking sheet with foil and coat with cooking spray.

2. Combine panko, scallions, celery, onion powder, garlic powder, salt, and pepper in a large bowl. Fold in chicken, 1/4 cup Buffalo sauce, and egg until combined. Roll heaping tablespoons of mixture into balls and arrange on prepared baking sheet.

3. Bake meatballs on center rack for 10 minutes, then remove from oven and brush sides and tops with remaining 3 tablespoons hot sauce. Broil on top rack until glazed and cooked through, 3 to 5 more minutes.

4. Transfer meatballs to a platter, drizzle with ranch dressing, and sprinkle with more scallions. Serve with more dressing for dipping.

Source: Hannaford fresh Magazine, January - February 2018