Preheat oven to 450 F. Coat a 9×9 inch baking dish with the olive oil and set aside.
Finely chop the celery, onion, pepper, 3 cloves of garlic, and jalapeno and saute in butter for 5 minutes or until soft.
Weigh out 1 pound of boneless skinless chicken thighs (roughly 2 thighs) and grind with a meat grinder or food processor. You may want to cut the chicken into smaller chunks so the food processor doesn’t choke.
Combine the ground chicken, egg, saute’d vegetables, Konjac powder, Romano cheese, 1 clove of garlic, herbs, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round 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. Don’t allow it to boil, or it may separate.
Remove from heat. Add more heavy cream here if the hot sauce is too strong.
Roast meatballs for about 15 minutes, or until firm. Ladle some sauce into the bottom of a serving dish. Place meatballs on top. Garnish with a little extra virgin olive oil and flat-leaf parsley.