Buffalo-Buffalo Meatballs

Thursday , 30, January 2014 Leave a comment

Buffalo Meat Balls

These meatballs are baked rather than fried ūüôā

I made them with ground Beef…ground Bison¬†is what the recipe calls for….either is yummy!!


  • 1 cup¬† Sour Cream
  • 3/4 cup¬† Panko Breadcrumbs
  • 1 large Egg
  • 3 Carrots
  • 3 stalks Celery plus 1 tbsp. chopped Celery Leaves
  • 1¬†lb. ground Bison or Beef
  • 4 Scallions… finely chopped
  • 1 tbsp. fresh Parsley…chopped
  • 1 clove Garlic… grated
  • 1/4 tsp. Cayenne Pepper
  • Kosher Salt
  • 1 tbsp.¬†Unsalted Butter
  • 1 cup low-sodium¬†Chicken or Vegetable¬†Broth
  • 3/4 cup Buffalo Hot Sauce
  • 1/2 cup Ketchup
  • 1/2 cup ( 2oz.) crumbled¬† Blue Cheese
  • Vegetable oil


  • Heat¬†oven to 400 degrees.
  • Lightly brush a large baking sheet with Vegetable Oil.
  • Mix 2 tbsp. Sour Cream..Panko and Egg in a large bowl… let¬†stand 5 minutes.
  • Grate 1 Carrot and 1 Celery stalk into bowl with Panko mixture.
  • Add ground¬†Meat.. Celery Leaves.. half of the Scallions.. Parsley..Garlic..Cayenne.. 1/2¬†tsp. Salt
  • Mix with your hands until combined..shape into 36¬†mini meatballs..1 inch each.. arrange on baking sheet
  • Bake until brown and cooked through… about 12 minutes.
  • Melt Butter in a large pot over medium-high heat.
  • Add remaining Scallions and cook until wilted…about 1-2 minutes.
  • Add Broth.. Hot Sauce..Ketchup..¬†bring to a boil.. then reduce heat to medium low
  • Simmer until sauce thickens slightly… about 8 minutes.
  • Add Meatballs.. simmer until tender.. about 8 minutes more.
  • In a medium bowl..mix Blue Cheese and remaining 3/4 cup plus 2 tablespoons Sour Cream..set aside until ready to serve.
  • Cut remaining 2 Carrots and 2 Celery stalks into serving size pieces.
  • Transfer Meatballs to a bowl or platter¬†and serve with veggie sticks¬†& Blue Cheese Dip.

Recipe courtesy of Food Network

Buffalo-Buffalo Meatballs

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