Saucy Blue Cheese Meatballs Food

BLUE CHEESE MEATBALLS

Steps:

• Add all the ingredients to a large mixing bowl; mix well to combine.
• Form mixture into 1/2-inch balls.
• Put the balls on a baking sheet with a rim.
• Bake in a 375° oven for about 10 minutes or until browned.
• Serve immediately with toothpicks for spearing.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
• For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
• In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
• While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
• Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.

BLEU CHEESE SAUCE FOR MEATBALLS

Steps:

• Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly.
• Gradually add half-and-half and broth. Cook, stirring, until thickened.
• Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed.
• Add meatballs to sauce and cook as directed on package.
• To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley.
• For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
• For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
• While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
• Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.

BLUE CHEESE CHICKEN MEATBALLS

Steps:

• For the meatballs: Place the chicken thighs, eggs, celery salt, and white pepper in a food processor. Pulse until the meat is ground but still a little bit chunky. Do not make a smooth paste!
• Transfer the chicken mixture to a bowl. Stir together the breadcrumbs and blue cheese until combined.
• Fill a small bowl with water. To form the meatballs, wet your hands a little and shape the mixture into 1-inch balls. Lay the meatballs on a sheet tray.
• Heat a large, deep pan over medium-high heat and add the oil to fill about 1/4-inch up the sides. Do not fill the pan completely with oil.
• Pour the flour into a shallow dish and season with salt and pepper. Roll each meatball in the flour to give it a light coating.
• When the oil is hot, add the meatballs and cook until golden brown and cooked through, about 10 minutes. Flip the meatballs halfway through cooking. You may have to cook them in batches if they don't fit in the pan, adding more oil if needed. Drain the cooked meatballs on a paper towel-lined plate.
• For the sauce: Combine the tomato juice, rice wine vinegar, hot sauce, celery salt, white pepper, and salt in a large bowl. Whisk in the oil until well blended and slightly thickened.
• For serving: Transfer half the meatballs to a large bowl. Pour some of the sauce over top, just enough to coat the meatballs. Gently toss the meatballs around to coat in the sauce. Using tongs, transfer the meatballs to serving plate and insert a toothpick. Repeat with remaining meatballs.
• Pour the remaining sauce into a small bowl and serve as a dipping sauce.

SAUCY BLUE CHEESE MEATBALLS

Steps:

• MEATBALL DIRECTIONS:.
• In a mixing bowl, using your hands, combine beef, blue cheese, onion, salt and Worcestershire sauce.
• Roll into 24 balls about 1 1/2 inches in diameter.
• In a large skillet, melt the butter over medium-high heat. Working in two batches if necessary, brown the meatballs.
• Return all meatballs to the skillet, cover, reduce heat to low and cook 5 to 7 minutes, until meatballs are cooked through. Transfer meatballs to a paper towel to drain.
• SAUCE DIRECTIONS:.
• Pour salt, pepper, and flour into the drippings in the skillet; stir briefly until flour browns slightly; add half & half, stirring constantly, while increasing heat to medium-high and cook until sauce is slightly thickened, about 2-3 minutes.
• PLATING DIRECTIONS:.
• Place meatballs on a platter or in a slow cooker to stay warm, spoon sauce over the meatballs and garnish with the chopped parsley.
• Serve over noodles or rice, and round out the meal with steamed sugar snaps or green beans.

BUFFALO-BUFFALO MEATBALLS

Steps:

• Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
• Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes.
• Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes.
• Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.

BLUE CHEESE AND BEEF MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
• Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
• Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

TURKEY AND BLUE CHEESE MEATBALLS

Steps:

• Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and set aside.
• Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, parsley, Italian seasoning, pepper, and chili powder. Mix well.
• Roll the mixture loosely into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

BLUE CHEESE SAUCE FOR MEATBALLS

Steps:

• Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly. Gradually add half-and-half and broth. Cook, stirring, until thickened. Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed. Add meatballs to sauce and cook as directed on package.
• To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley.
• For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.