Red Meat Allergy Friendly Buffalo Beef Meatballs with Blue Cheese

Total time45 min

Prep time20 min

Cook time25 min

Red Meat Allergy Friendly Buffalo Beef Meatballs with Blue Cheese

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Ingredients

4 servings

For the meatballs

1 ½ lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
⅓ cup plain breadcrumbs
1 large egg
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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