Divide the blue cheese into 18-20 pieces, about ½ teaspoon each. Roll into balls. Set aside.
In a mixing bowl, combine the ground chicken, ¼ cup buffalo wing sauce, and the chopped scallions. Using a fork, mix to incorporate.
Using a tablespoon-sized scoop, portion the mixture into 18-20 balls. Make a hole in the middle of each ball and press a ball of blue cheese into the center and shape the chicken mixture around the cheese. Place on a parchment-lined baking sheet. Chill for one hour.
Preheat the oven to 400 degrees. Bake the meatballs for 15 minutes.
Meanwhile, combine the buffalo sauce, brown sugar, and butter in a small saucepan. Heat over low heat until the butter is melted and the sugar is dissolved.
Transfer some of the sauce into a ramekin for serving. Use the remaining sauce to brush on the meatballs. Bake them for another 5 minutes until the internal temperature reaches 165 degrees.
Transfer the meatballs to a plate. Garnish with scallions and serve with buffalo sauce and blue cheese dressing for dipping.
Don't over-mix the chicken mixture. Use a fork to incorporate the ingredients. Overworking the mixture will result in tough meatballs.
Use a tablespoon-sized cookie scoop to portion the meatballs. The uniform size will ensure even cooking, and one tablespoon yields the perfect one or two-bite nibble.
Don't skip the chill time. This prevents the blue cheese from melting away and oozing out of the meatball during baking.
Always use an instant-read thermometer to ensure the meatballs reach an internal temperature of 165 degrees.