Eggless Buffalo Beef Meatballs with Blue Cheese
Total time45 min
Prep time20 min
Cook time25 min
4.5(14)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground beef (80/20)
- ⅓ cup plain breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the buffalo sauce
- ⅔ cup hot sauce (such as frank's redhot)
- 4 tbsp unsalted butter
- 1 tbsp white wine vinegar
- ½ tsp worcestershire sauce
For the blue cheese sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 oz blue cheese, crumbled
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- salt and pepper, to taste
For serving
- 2 stalks celery, thinly sliced (optional)
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with cooking spray.
- 2
Make the blue cheese sauce: stir together the mayonnaise, sour cream, blue cheese, lemon juice, and white wine vinegar in a small bowl until combined — the blue cheese can remain slightly chunky. Season with salt and pepper, then refrigerate until ready to serve.
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