Chicken Meatballs

1. Preheat the oven to 450°F.
2. Combine the buffalo sauce, ground chicken, egg white, celery, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
3. Roll the mixture into round, 2-inch balls, making sure to pack the meat firmly. Place the balls in a baking sheet coated with cooking spray.
4. Roast meatballs for 10 minutes, brush additional buffalo sauce on each meatball. Continue roasting for another 5-8 minutes, or until the meatballs are firm and cooked through or until meat thermometer reads 165°F.

Polenta

1. Combine milk, 1/2 cup water, salt and black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with meatballs. Sprinkle with green onions.