1 pound lean ground turkey
3/4 cup panko bread crumbs
1 lage egg
1 28-gram packet dried ranch dressing
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
3/4 cup hot sauce
4 stalks celery, sliced into individual sticks
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl combine the ground turkey, panko bread crumbs, egg, ranch dressing packet, salt and ground black pepper. Mix well to incorporate all ingredients together.
Shape meat into 1-1/4-inch balls, placing on prepared baking sheet as you finish each one.
Drizzle each meatball with a bit of olive oil to help with browning and place meatballs into the preheated oven.
Cook meatballs for about 7 minutes, or until fully browned on all sides.
Remove meatballs from oven and place in the bottom of a 6-quart slow cooker. Pour hot sauce over the top.
Turn slow cooker to low and cook for 2 hours.
When ready to remove, use a celery stalk as a toothpick and insert one into each meatball before serving.