Ingredients

4 tablespoons Olive Oil ( for brushing)

1 cup Sour Cream

3/4 cup Panko Breadcrumbs

1 egg

3 Carrots (Grate 1, make carrot sticks with the other 2)

3 Celery Stalks (Grate 1, make celery sticks with the other 2) (1 tbs chopped celery leaves)

1 pound Ground BUFFALO

4 Scallions [finely chopped]

1 tablespoon Parsley [fresh, chopped]

1 clove Garlic [grated]

1/4 teaspoon Cayenne Pepper

1 dash Salt

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 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. 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. 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. 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.