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Start by making the bleu cheese yogurt dip. Store in the fridge until ready to serve.
Preheat the oven: to 400 degrees F. Line a baking sheet with parchment paper.
Form the meatballs: in a large bowl, add the ground chicken, egg, breadcrumbs, cilantro, buffalo sauce, shredded carrot, diced green onion, garlic and salt and pepper; mix until well combined. Use clean hands to form into 20 meatballs. Place meatballs on the prepared pan and bake for 12-15 minutes or until a meat thermometer reads 165 degrees F.
Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball. It makes it so much easier!
Once meatballs are done, add to a large bowl and gently toss or spoon on ⅓ cup buffalo sauce. Serve immediately and garnish with scallions/cilantro. Feel free to drizzle or dip the meatballs in the bleu cheese yogurt sauce and serve celery and carrot sticks on the side.