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.
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