Nitrate & Nitrite Free Buffalo Mushroom Meatballs with Blue Cheese
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb cremini mushrooms, roughly chopped
- 1 can (15 oz) brown lentils, drained and rinsed
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- ½ cup finely diced celery (about 2 stalks)
- ½ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 3 tbsp unsalted butter
- 1 tsp white wine vinegar
- ½ tsp garlic powder
For the blue cheese sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 oz blue cheese, crumbled
- 1 tbsp fresh lemon juice
- 1 tbsp buttermilk
- salt and pepper, to taste
For serving
- 2 stalks celery, cut into sticks, for serving (optional)
- 2 tbsp fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deeply browned. Stir and continue cooking for another 3–4 minutes, until the mushrooms have released their moisture and the pan is nearly dry. Add the garlic and celery and cook, stirring, until the garlic is fragrant and the celery has softened slightly, about 2 minutes. Transfer to a plate and let cool for 10 minutes.
- 2
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and set a wire rack on top.
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