In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the celery and onion, and cook until tender, 3 to 4 minutes. Let cool to room temperature.
In a medium bowl, mix the cooled celery mixture with the egg, mustard and ground chicken to combine. Add the bread crumbs, salt and pepper; mix to combine.
Form the mixture into 1-inch balls and place on a sheet pan that's been sprayed with PAM. Bake for 25 minutes.
In a medium pot, melt the butter over medium heat. Add the hot sauce and whisk to combine until smooth. Toss the meatballs in the sauce to coat.
Serve the meatballs warm with a side of blue-cheese dressing and celery sticks.
Notes
Tips For Success:
Cut the onion and celery small. This is a good chance to hone your knife skills. Cutting the celery and onion into a fine dice will insure the meatballs stay in perfect little round balls. Too large of vegetable chunks will cause the meatballs to fall apart.
Make the perfect meatball. Roll the meatballs using the palms of your hands. I always count to 20 rolls to make sure the meat mixture is firmly packed. If there any chunks of celery or onion sticking out, push it back in with your fingers and roll the meatball a few more times.
You can find packages of pre-ground chicken at your market, but you can also purchase boneless, skinless chicken breasts and grind the meat in your food processor. It's easy to do and works like a charm. Cut the breasts into large chunks, throw them in the food processor, start with a few pulses and then grind them for about twenty seconds.