Buffalo-Buffalo Meatballs

Ingredients

• 2 ounces cheese blue crumbled
• 3  carrots 
• 0.3 teaspoon cayenne pepper 
• 3 stalks celery plus 1 tablespoon celery leaves chopped
• 1 large eggs 
• 1 tablespoon parsley fresh chopped
• 1 clove garlic grated
• 1 pound ground bison 
• 0.8 cup buffalo hot sauce 
• 0.5 cup catsup 
• 8 servings kosher salt 
• 1 cup chicken broth low-sodium
• 0.8 cup panko breadcrumbs 
• 4  scallions finely chopped
• 1 cup cup heavy whipping cream sour
• 1 tablespoon butter unsalted
• 8 servings vegetable oil for brushing

Equipment

• bowl
• baking sheet
• oven
• dutch oven

Directions

1. Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil.
2. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
3. Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture.
4. 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.
5. Bake until browned and cooked through, about 12 minutes.
6. Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat.
7. Add the remaining scallions and cook until wilted, 1 minute.
8. 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.
9. Add the meatballs; simmer until tender, about 8 more minutes.
10. Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl.
11. Cut the remaining 2 carrots and 2 celery stalks into sticks.
12. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.
13. Photograph by Kana Okada