Servings: 25 meatballs
Ingredients
Meatballs
- 2 Tbsp Prairie Farms Sour Cream
- 3/4 Cup Panko Breadcrumbs
- 1 Large Egg
- 3 Carrots grated
- 3 stalks Celery finely diced
- 1 lb Ground Beef
- 2 Green Onions finely chopped
- 1/2 tbsp Dried Parsley
- 1 clove Garlic minced
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Salt
Buffalo Sauce
- 1 Tbsp Prairie Farms Unsalted Butter
- 2 Green Onions finely chopped
- 1 Cup Low-Sodium Chicken Broth
- 3/4 Cup Buffalo Hot Sauce
- 1/2 Cup Ketchup
AmaBlu® Blue Cheese Dip
- 1/2 Cup Caves of Faribault AmaBlu® Blue Cheese Crumbles
- 3/4 Cup Prairie Farms Sour Cream
Instructions
- Preheat the oven to 400°F and prepare baking sheet by lining with foil and lightly brushing with vegetable oil. Set aside.
- Make the meatballs. In a large bowl, mix together sour cream, breadcrumbs, and an egg. Add grated carrot, diced celery, ground beef, green onions, parsley, garlic, cayenne, and salt. Mix with your hands until combined.
- Dampen your hands and shape mixture into meatballs, about 1 inch each. Place onto prepared baking sheet, leaving some space between. Bake until browned and cooked through, about 12 minutes.
- Make the buffalo sauce. In a large pot or Dutch oven melt butter over medium-high heat. Add green onions and cook until wilted, 1 minute. Stir in chicken broth, hot sauce, and ketchup, bring to boil then reduce heat to medium-low. Simmer until Sauce thickens slightly, about 8 minutes.
- Add cooked meatballs to sauce and simmer until tender, about 8 more minutes. Remove and let cool slightly.
- Make the AmaBlu® Blue Cheese Dip. In a small bowl, mix together the blue cheese and sour cream. Transfer meatballs to a serving dish and serve with vegetable sticks and dip. Enjoy!
Notes
Meatballs can be made the day ahead without the sauce. Store in an airtight container and take out to simmer in sauce the next day.
Spice level can be adjusted by adding more or less buffalo sauce.
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