| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Vegetable oil, for brushing
- 1 cup sour cream
- 3/4 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
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken broth
- 3/4 cup Buffalo hot sauce
- 1/2 cup ketchup
- 1/2 cup crumbled blue cheese (2 ounces)
Instructions
- 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 Facts
| Serving Size | 1 of 8 servings |
| Calories | 308 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 87 mg |
| Sodium | 871 mg |
Reviews
I used prepared blue cheese rather than making it from scratch. Otherwise, I did meatballs exact and they were good.
These turned out great and were an absolute hit. I used ground bison and the flavor was excellent! I made a double batch and put half in the sauce and then left the rest plain with the buffalo sauce on the side for the more finicky eaters. Even the kids loved them once they tried them and got over the fact it was made out of bison. I definitely scored a “touchdown” with these meatballs!
These were amazing! I brought these to a party and everyone raved about them. I used bison meat and the meatballs were so tender and full of flavor. This will be my new go-to recipe for meatballs.
Very good! They were easy and delicious. I made them with hamburger instead of buffalo and they turned out great.