Buffalo-Buffalo Meatballs

• 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}

1. 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. 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. 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. 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.

olive oil, sour cream, breadcrumbs, egg, carrots, celery, ground buffalo, parsley fresh, garlic, cayenne pepper, salt, butter, chicken broth, ketchup

Taken from www.epicurious.com/recipes/member/views/buffalo-buffalo-meatballs-5d7d2a54e2200f0008ac2c33 (may not work)