Red Meat Allergy Friendly Buffalo Pork Meatballs with Blue Cheese

Total time45 min

Prep time20 min

Cook time25 min

Red Meat Allergy Friendly Buffalo Pork Meatballs with Blue Cheese

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Ingredients

4 servings

For the meatballs

1 lb ground pork
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 pork 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
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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