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4 cups tomato juice
1 cup hot sauce
2 tablespoons Worcestershire sauce
1 tablespoon Blue cheese (crumbled)
1 1/2 sticks unsalted butter (cold, cut into cubes)
Kosher salt and freshly ground black pepper (to taste)
4 tablespoons olive oil (divided)
1 yellow onion (peeled, grated)
2 garlic cloves (peeled, minced)
1 pound ground chicken
1 tablespoon Worcestershire
1/2 cup breadcrumbs
1/2 cup parsley leaves (finely chopped)
1 teaspoon dried oregano
1 egg (lightly beaten)
1/3 cup Parmesan (finely ground)
Kosher salt and freshly ground black pepper
1/4 cup Blue cheese (crumbled)
1/4 cup celery leaves (to garnish)

Preheat the oven to 400ºF.
For the Sauce: In a medium sauce pot over medium heat, add tomato juice, bring to a simmer and reduce for about, 40 minutes. Stir in the hot sauce and Worcestershire, then whisk the Blue cheese and butter until completely melted. Reduce to a simmer.
For the Meatballs: Line a baking sheet with parchment paper.
In a small saute pan over medium high heat, add 2 tablespoons olive oil followed by the onions and garlic and season with salt and pepper. Cook, stirring occasionally until the onions are translucent, about 5 minutes. Remove to a small plate to cool slightly.
In a large bowl, mix together the chicken, Worcestershire, breadcrumbs, parsley, oregano, egg and Parmesan. Season well with salt and pepper, then mix in the cooled onions and garlic. Scoop into 1-inch sized meatballs onto the prepared baking sheet then set aside.
In a large saute pan over medium-high heat, add the remaining two tablespoons of olive oil. Sear the meatballs until golden brown on all sides, then place them in the preheated oven to finish cooking, about 6-8 minutes. Remove from the oven and place in a large bowl. Pour sauce over meatballs and toss to combine.
To serve, remove meatballs to a platter and garnish with blue cheese crumbles and celery leaves.
Tip: Not a blue cheese fan? Mix ranch seasoning into the meatballs and serve with a ranch dipping sauce.