Pescatarian Buffalo Pork Meatballs with Blue Cheese
Total time45 min
Prep time20 min
Cook time25 min
4.6(24)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ⅓ cup plain breadcrumbs
- 1 large egg
- 2 tbsp whole milk
- 2 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the buffalo sauce
- ½ cup frank's redhot original hot sauce
- 3 tbsp unsalted butter
- 1 tsp worcestershire sauce
- ½ tsp garlic powder
For the blue cheese sauce
- ½ cup crumbled blue cheese
- ⅓ cup sour cream
- 3 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp whole milk
- salt and pepper, to taste
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 nonstick spray.
- 2
In a medium bowl, stir together the sour cream, mayonnaise, lemon juice, and 1 tbsp milk until smooth. Fold in the crumbled blue cheese, then season with salt and pepper to taste. Cover and refrigerate until ready to serve.
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