Eggless Buffalo Lamb Meatballs with Blue Cheese
Total time45 min
Prep time20 min
Cook time25 min
4.6(7)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground lamb
- 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 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 4 tbsp unsalted butter
- 1 tbsp white wine vinegar
- ½ tsp worcestershire sauce
- ½ tsp garlic powder
For the blue cheese sauce
- 4 oz blue cheese, crumbled
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
For serving
- 2 stalks celery, cut into sticks (optional)
- 2 tbsp fresh flat-leaf parsley, roughly 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 crumbled blue cheese, sour cream, mayonnaise, lemon juice, and black pepper in a small bowl until combined but still slightly chunky. Cover and refrigerate until ready to serve.
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