Preheat oven to 400 F.
In a bowl, combine all ingredients, except the hot sauce, and season to taste.
1 lb. ground chicken, 1 egg, 1 green onion, 1 celery stalk, 2 garlic cloves, ¼ cup coconut flour, 1 tsp. onion powder, Sea salt and freshly ground black pepper, ½ tsp. paprika
Mix everything until well combined; add more coconut flour if the mixture is too runny.
Form small balls about 1 inch in diameter and place them on a parchment-lined baking sheet.
Cook in the oven for 30 to 35 minutes, or until cooked through and no longer pink.
Gently toss the meatballs with the buffalo sauce, and heat for another 4 to 5 minutes in the oven.
Serve with fresh celery sticks and homemade ranch sauce.
¾ cup buffalo sauce or hot pepper sauce