Preheat the oven to 350F.
In a large bowl, mix together the ground chicken, cream cheese, bread crumbs, onions, bacon and garlic powder.
Form small balls (about 1 tablespoon of mixture to form cocktail size meatballs). You may want to coat your hand with olive oil to prevent the meat from sticking.
Place the raw balls on a parchment lined baking sheet.
Cook in the oven for 15 minutes.
Once the meatballs are cooked, you may freeze them. To reheat, simply thaw the meatballs and follow the steps below.
Meanwhile, In a small saucepan, combine the Frank's Buffalo sauce and the butter for the sauce.
Heat up the ingredients on medium heat until the butter is melted, stirring occasionally. (or you can heat up the sauce in a microwave safe bowl for 2 minutes on high.)
Remove the meatballs from the oven and add the meatballs to the sauce. Coat well and return the meatballs to the baking sheet.
Cook for 10 more minutes in the oven until the chicken is fully cooked.
Serve with blue cheese or ranch dressing to dip as well as celery and carrot sticks
Originally Submitted
6/6/2013
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