• 3/4 cup panko bread crumbs 
  • 1/3 cup plus 1/2 cup Big Green Egg Habanero Hot Sauce 
  • 1/4 cup celery, finely chopped 
  • 1/4 cup red onion, finely chopped 
  • 1 tsp garlic, minced
  • 1 large egg white 
  • 1 lb. lean ground chicken 
  • 2 tbsp of butter, melted 
  • Blue Cheese or ranch dressing, for serving (Optional celery or carrots on side) 


  • Set the EGG for indirect cooking with the convEGGtor to 400°F/204°C. 
  • Combine the panko bread crumbs, 1/3 cup of hot sauce, celery, red onion, garlic and egg white. Add chicken and mix together. Shape into 24 1-inch balls. 
  • Grease up a square drip pan, add the meatballs to the pan and bake for about 20 minutes. 
  • Mix the melted butter and the 1/2 cup of hot sauce. Toss the meatballs in the sauce mixture. Serve with blue cheese or ranch dressing.