Football is usually synonymous with wings. Fried greasy nibbles, indigestion, and hangovers also typically go hand in hand with game day. For a healthy alternative to chicken wings, consider these spicy buffalo chicken meatballs that pack all of the elements of a basket of wings into compact balls-minus the butter, grease, and oil. Serve these spicy little balls with a cooling herb dip to elevate your game day viewing pleasure.

Buffalo Chicken Meatballs with Creamy Herb Dip

Makes 24 meatballs

Buffalo Chicken Meatballs

2 tsp coconut oil or olive oil
1 lb lean ground chicken or turkey (organic if possible)
1/2 cup whole wheat breadcrumbs
1 rib of celery, finely diced
4 cloves garlic, minced
1/4 cup yellow onion, chopped
1 carrot, diced
1 egg, beaten
1/3-1/4 cup hot sauce, depending on how spicy you want your balls
4 oz blue cheese, crumbled

Creamy Herb Dip

1 cup Greek or Icelandic yogurt I like 4% fat content
2 scallions, roughly chopped
1/4 cup cilantro, roughly chopped
1/4 cup parsley, roughly chopped
1/2 tsp olive oil
Juice of 1/2 a lemon
Pinch of sea salt

Preheat oven to 375. Drizzle 1 tsp of oil on a sheet pan lined with parchment paper and set aside. In a pan, melt 1 tablespoon oil over medium heat. Add onion, garlic, celery, and carrot, and sauté for 5 minutes. Turn heat off and allow vegetables to cool slightly. In a bowl, mix together the ground meat, breadcrumbs, vegetables, blue cheese, beaten egg, and hot sauce. If you have time, refrigerate for at least an hour and up to 24 hours. Using your hands or an ice cream scoop, form small balls, approximately 1 1/2 inches in diameter. Spread the meatballs out evenly on the sheet pan and bake for 20 minutes.

While the balls bake, combine all the ingredients for the herb dip in a food processor and blend until smooth.

Once the meatballs are cooked, wipe away any melted cheese, and serve with creamy herb dip.