Buffalo Chicken Meatballs

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds. Transfer to a bowl and let cool slightly.
2. Add the ground chicken, breadcrumbs, parmesan, yogurt, egg, smoked paprika, onion powder, salt and pepper to the bowl with the cooled onion and garlic mixture. Gently mix until just combined, then form into about 18 meatballs. Lightly oil your hands if the mixture is sticky.
3. Heat the remaining olive oil in the skillet over medium heat. Add the meatballs and sear for 5 minutes, turning gently to brown on all sides. Work in batches if needed.
4. Add the chicken broth and ½ cup of the buffalo sauce to the skillet. Bring to a gentle simmer, cover, and reduce the heat to medium-low. Cook for about 15 minutes, or until the meatballs reach 165°F in the center.
5. Remove the lid and simmer for another 3–5 minutes to reduce the sauce. Gently stir in the remaining ¼ cup buffalo sauce and turn the meatballs to coat.
6. Serve hot with ranch for dipping and enjoy!