Preheat your oven to 400 degrees and drizzle olive oil into a baking dish.
In a bowl, combine (with your hands) the chicken, egg, breadcrumbs, celery, garlic, onion and 1/4 cup of the buffalo sauce. Make sure that your celery, garlic and onions are well minced. Use a blender if you need to.
Roll the chicken mixture into round, firm balls (try to keep them roughly the same size). Place the meatballs in the prepared baking dish and be careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.
Roast the meatballs for about 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should be 165°F.
When they come out of the oven, top with remaining buffalo sauce and serve with my gorgonzola cream sauce for dipping!
