Preheat the oven to 400 F.
Line a baking sheet with parchment paper or spray it well with cooking spray so that the meatballs don’t stick.
In a large bowl, mix the chicken, crushed tortilla chips, egg, 1/4 cup of the buffalo sauce, carrot, celery, green onions, paprika, salt, and pepper. I recommend using your hands to really mix everything together well.
Use a spoon or small cookie scoop to form meatballs and line them up on the baking sheet.
Bake for 18-20 minutes, or until the chicken is cooked through.
Once cooked, transfer meatballs to a bowl and toss them with remaining 1/4 cup buffalo sauce.
Sprinkle with extra green onion. Add toothpicks and serve with ranch dressing on the side!