Categories: Appetizers

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 bison or beef
• 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
• 1/2 cup ketchup
• 1/2 cup crumbled blue cheese (2 ounces)

Directions

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.

4. Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons 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.

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