- 4 Tbsp olive oil, divided
- 1 stalk celery, minced
- 1 carrot, minced
- 1/2 yellow onion, minced
- 1 egg, lightly beaten
- 1 Tbsp mustard
- 1 Tbsp minced fresh flat-leaf parsley
- 1 lb ground chicken
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 Tbsp butter
- 3/4 cup hot sauce, such as Frank's RedHot
In a large frying pan over medium-high heat, add 1 tablespoon oil. Add celery, carrot, and onion and cook until tender, about 5 minutes. Let cool.
In a medium bowl, add celery-onion mixture, egg, mustard, parsley, chicken, breadcrumbs, salt, and pepper and mix to combine. Form into 1″ balls.
In same frying pan over medium-high heat, warm remaining 3 tablespoons oil. Add meatballs and cook, shaking pan to roll meatballs around, until golden brown on all sides, about 10 minutes.
Meanwhile, in a small saucepan over medium heat, melt butter. Add hot sauce and stir to combine. Pour over meatballs and shake pan to coat meatballs in sauce.
Skewer 2 meatballs on a wooden skewer, transfer to a serving platter, and serve.