Buffalo-Buffalo Meatballs

Recipe courtesy of Food Network Magazine

Buffalo-Buffalo Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Vegetable oil, for brushing

  • 1

    cup sour cream

  • ¾

    cup panko breadcrumbs

  • 1

    large egg

  • 3

    carrots

  • 3

    stalks celery plus 1 tablespoon chopped celery leaves

  • 1

    pound ground bison or beef

  • 4

    scallions, finely chopped

  • 1

    tablespoon chopped fresh parsley

  • 1

    clove garlic, grated

  • ¼

    teaspoon cayenne pepper

  • Kosher salt

  • 1

    tablespoon unsalted butter

  • 1

    cup low-sodium chicken broth

  • ¾

    cup Buffalo hot sauce

  • ½

    cup ketchup

  • ½

    cup crumbled blue cheese (2 ounces)

Directions

Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes. Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes. Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes. Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.


Nutrition

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