Super Bowl is quickly approaching and appetizers are a hit during the game. Here is a great meatball recipe that would please your clan. I love the blue cheese dip to go along with the meatballs and to bring the heat down a bit….along with the celery and carrots for health :) (I also discovered pretzels are awesome if you have any extra blue cheese dip, for some reason I loved them combo of the two)
1 cup sour cream
¾ cup panko breadcrumbs
1 large egg
3 stalks celery + 1 T chopped celery leaves
1 lb ground beef
4 scallions, finely chopped
1 T chopped fresh parsley
1 clove garlic, grated
¼ tsp cayenne pepper (I omitted b/c I don’t like too much heat)
1 T unsalted butter
1 cup chicken broth
¾ cup Buffalo hot sauce (I used Sweet Baby Ray’s, did not specificy that it was hot)
½ cup ketchup
½ cup crumbled blue cheese (2 oz)
Preheat oven to 400. Spray baking sheet with cooking spray.
Mix 2 T sour cream, panko and egg. Let sit 5 min. Grate 1 carrot and 1 celery stalk into panko mixture. Add the meat, leaves, half the scallions, parsley, garlic, cayenne (if using), and ½ tsp salt and mix with hands till combined. Shape into 35 mini meatballs and place on baking sheet. Bake about 12 minutes until cooked through.
Melt butter in a pot. Add remaining scallions and cook till wilted, 1 min. Add broth, buffalo sauce and ketchup, bring to boil, reduce heat to med-low. Simmer until sauce thickens, about 8 min. Add meatballs and simmer about 8 min more.
Mix blue cheese and the remaining ¾ Cup and 2 T sour cream in a medium bowl. Cut remaining 2 carrots and 2 celery stalks into sticks. Transfer meatballs to a bowl and serve with the veggie sticks and blue cheese dip.
Recipe from Food Network Magazine