Buffalo-Buffalo Meatballs

• 1 Olive Oil (for brushing)
• 1 cup Sour Cream
• 3/4 cup Panko Breadcrumbs
• 1 egg (large)
• 3 Carrots
• 3 stalks Celery
• 1 pound Ground Buffalo
• 4 Scallions (chopped finely)
• 1 tablespoon Parsley (fresh chopped)
• 1 clove Garlic (grated)
• 1/4 teaspoon Cayenne Pepper
• 1 Sea Salt (as needed)
• 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 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. 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. 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.

olive oil, sour cream, breadcrumbs, egg, carrots, stalks celery, buffalo, scallions, parsley, clove garlic, cayenne pepper, salt, butter, chicken broth, ketchup, blue cheese

Taken from www.epicurious.com/recipes/member/views/buffalo-buffalo-meatballs-5d857b925087eb0009d1c2a8 (may not work)