Preheat oven to 450 F. Coat a 9×9 inch baking dish with the olive oil and set aside.
Grind a bag of pork rinds in a food processor to a fine powder, and measure out 3/4 cup. I find adding some fresh rosemary (2 sprigs worth) to the pork rind crumbs makes for a nice meatball.
Weigh out 1 pound of boneless skinless chicken thighs (roughly 2 thighs) and grind with a meat grinder or food processor. Now you’re ready.
Combine the ground chicken, egg, celery, pork rind dust, parm, onion powder, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated. This is where you can experiment with flavors. Cumin? Garlic? Why not!?
Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, next to each other, so that they touch. This will ensure they will be soft and moist.
While the meatballs are roasting, combine the butter, blue cheese, cream, and hot sauce in a small saucepan, and cook over low heat, whisking until the butter and cheese are melted and fully incorporated.
Remove from heat. Add more heavy cream here if the hot sauce is too strong.
Roast meatballs for about 10-13 minutes, or until firm. Toss the meatballs in the sauce and serve.