Buffalo-Buffalo Meatballs

1. 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

   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

   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

   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.

* Per serving · 4 servings · Values may vary.