Ingredients

1 Olive Oil (for brushing)

1 cup Sour Cream

3/4 cup Panko Breadcrumbs

1 egg (large)

3 Carrots

3 stalks Celery

1 pound Ground Buffalo

4 Scallions (chopped finely)

1 tablespoon Parsley (fresh chopped)

1 clove Garlic (grated)

1/4 teaspoon Cayenne Pepper

1 Sea Salt (as needed)

1 tablespoon Butter

1 cup Chicken Broth

3/4 cup Buffalo Hot Sauce

1/2 cup Ketchup

1/2 cup Blue Cheese (crumbled)

Preparation

  1. 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.

  2. 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.

  3. 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.