I spied the recipe for Buffalo Meatballs
in the January/February issue of
Food Network Magazine.
They sounded ideal for kick off in your line up
of game day or Super Bowl party snacks!
We enjoyed these meatballs this past Sunday while watching the Carolina Panthers play and lose to the San Francisco 49ers. . .*sniff*. . .but the Buffalo Meatballs are definitely Super Bowl worthy!
Total Time: 45 minutes
Yield: 6 to 8 servings
The Food Network recipe calls for ground beef or bison for Buffalo-Buffalo Meatballs :) but I used a ‘meatloaf mix’ of pork, beef and veal.
Vegetable oil, for brushing
1 cup sour cream
3/4 cup panko breadcrumbs
1 large egg
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
1 tablespoon unsalted butter
1 cup low-sodium chicken broth
3/4 cup Buffalo hot sauce (I used Frank’s RedHot Buffalo Sauce)
1/2 cup ketchup
1/2 cup crumbled blue cheese (2 ounces)
Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil (I used a parchment lined baking sheet instead). 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 3/4 cup 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.
Quick and easy, you can make these meatballs in advance and reheat in the buffalo sauce for kick off or a half time snack!
You can a printable recipe from Food Network, here.