Touchdown: Buffalo Meatballs!

Score a touchdown on game day with these Buffalo Meatballs! Make ahead and reheat in Buffalo sauce for a crowd-pleasing kick off or a half time snack.

Buffalo Meatballs are the perfect appetizer 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!

Buffalo Meatballs, adapted from Food Network

Total Time: 45 minutes

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 meatloaf mix (a blend of ground pork, beef and veal). 

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 (I used Frank’s RedHot Buffalo Sauce)

1/2 cup ketchup

1/2 cup crumbled blue cheese (2 ounces)

Directions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.  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.

You can make these meatballs in advance and reheat in the buffalo sauce for kick off or a half time snack!

Print Recipe

Touchdown Buffalo Meatballs

Score a touchdown on game day with these Buffalo Meatballs!  Can be made ahead and reheated in Buffalo sauce for kick off or a half time snack. Makes 6 – 8 servings.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Appetizer

Cuisine: American

Keyword: appetizer, Buffalo sauce, football food, game day, make ahead, meatballs, recipe, Super Bowl

Servings: 6

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 meatloaf mix or blend of ground pork, beef and / or veal
• 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 I used Frank’s RedHot Buffalo Sauce
• 1/2 cup ketchup
• 1/2 cup crumbled blue cheese (2 ounces)

Instructions

• Preheat the oven to 400 degrees F and line baking sheet with parchment paper.
• 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.
• Transfer the meatballs to serving bowl and serve with blue cheese dip, cut carrots and celery.

Notes

Make these meatballs in advance and reheat in the buffalo sauce for kick off or a half time snack!

For a tasty alternative, enjoy as Buffalo Meatball Sliders with Blue Cheese Cole Slaw

Find more winning game day recipes, HERE. You’ll find recipes for Pigskin Potato Skins, Buffalo Chicken Pasta Salad, Slow Cooker Sweet & Sticky Wings, Football Cake Pops and more!

Thank you for your visit, sharing with:

 Metamorphosis Monday