• Preheat the oven to 425 degrees F.
• In a bowl, combine the chicken, bread crumbs, carrots, onions, ranch seasoning, cilantro, wing sauce, chives and a big pinch of salt and pepper. Mix until almost combined, then stir in the gorgonzola cheese. Form the mixture into 1-inch meatballs (I wet my hands to do this, which makes it easy to roll smooth meatballs!).
• This is not required, but I like to quickly brown my meatballs in a skillet. This gives them that gorgeous golden color and seals in the moisture.
• To brown the meatballs, heat one tablespoon of the olive oil in a nonstick skillet over medium heat. Add the meatballs and cook for 1 minute until brown, then flip and brown the other side.
• Transfer the meatballs to a sheet pan. Add the broccoli florets on the other side of the pan. Drizzle the broccoli with the remaining olive oil and sprinkle all over with salt and pepper.
• Place the pan in the oven and roast for 15 to 20 minutes, or until the broccoli is golden and the internal temperature of the meatballs reaches 165 degrees F.
• Remove and drizzle the meatballs with more wing sauce. Drizzle with the blue cheese dressing and sprinkle with green onions. Serve!

yogurt blue cheese sauce

• Mix all ingredients together in a bowl, mashing the blue cheese in as you stir. Serve immediately! You can make this ahead of time and store it in the fridge.