Preheat the oven to 375℉ and grease the bottom of a 3.5 qt braiser or 9 x 13 baking dish with avocado oil.

In a large bowl, add the chicken, celery, garlic, dill, parsley, panko, blue cheese, egg, salt, pepper, and buffalo sauce, mix until well combined.

Roll the mixture into 1-inch meatballs and place in a single layer on the prepared braiser/baking dish. It’s okay if they are touching each other a bit on the edges, but you don’t want to stack them. Transfer to the oven on the top rack and bake until the bottoms begin to brown, about 12 minutes.

Remove from the oven and drizzle with ½ cup more of the buffalo sauce. Transfer back into the oven and continue to bake until the meatballs are cooked through and the sauce is coating the meatballs, about 8 more minutes.

Remove from the oven and let cool slightly before garnishing with fresh dill and the blue cheese crumbles.