Buffalo-Buffalo Meatballs Recipe

Name: Buffalo-Buffalo Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons Olive Oil ( for brushing); 1 cup Sour Cream; 3/4 cup Panko Breadcrumbs; 1 egg; 3 Carrots (Grate 1, make carrot sticks with the other 2); 3 Celery Stalks (Grate 1, make celery sticks with the other 2) (1 tbs chopped celery leaves); 1 pound Ground BUFFALO; 4 Scallions [finely chopped]; 1 tablespoon Parsley [fresh, chopped]; 1 clove Garlic [grated]; 1/4 teaspoon Cayenne Pepper; 1 dash Salt; 1 tablespoon Butter; 1 cup Chicken Broth; 3/4 cup Buffalo Hot Sauce; 1/2 cup Ketchup; 1/2 + cup Blue Cheese {crumbled}

Servings: persons

4 tablespoons Olive Oil ( for brushing)
1 cup Sour Cream
3/4 cup Panko Breadcrumbs
1 egg
3 Carrots (Grate 1, make carrot sticks with the other 2)
3 Celery Stalks (Grate 1, make celery sticks with the other 2) (1 tbs chopped celery leaves)
1 pound Ground BUFFALO
4 Scallions [finely chopped]
1 tablespoon Parsley [fresh, chopped]
1 clove Garlic [grated]
1/4 teaspoon Cayenne Pepper
1 dash Salt
1 tablespoon Butter
1 cup Chicken Broth
3/4 cup Buffalo Hot Sauce
1/2 cup Ketchup
1/2 + cup Blue Cheese {crumbled}

1
1. Preheat oven tp 400. Lightly brush a baking sheet with olive oil. Mix 2 tablespoons sour cream, the panko crumbs, and the egg in a large bowl and let sit for 5 minutes.
2
2. Grate 1 carrot and 1 celery stalk into the bowl with the panko mix. Add the ground buffalo, celery leaves, half the scallions, parsley, garlic, cayenne and 1/2 tbs salt and mix with your hands until well combined. Dampen your hands and shape into 36 mini meatballs (about 1 inch round) and arrange on baking sheet. Bake until cooked through about 12 - 14 minutes.
3
3. Meanwhile, melt the butter in a dutch oven or large pot over med-high heat. Ad the remaining scallions and cook till wilted, about 1 minute. Add the chicken broth, hot sauce, and ketchup; bring to a boil, reduce heat to med-low. Simmer until sauce thickens slightly, about 8 minutes. Add the meatballs, simmer until tender, about 8 more minutes.
4
4. Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining carrots and celery into sticks. Transfer the meatballs to a bowl and serve with veggies and blue cheese dip.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons Olive Oil ( for brushing), 1 cup Sour Cream, 3/4 cup Panko Breadcrumbs, 1 egg, and more.

Yes, Buffalo-Buffalo Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo-Buffalo Meatballs

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