Truffalo Buffalo Meatballs

Makes about 2 dozen meatballs

Time 1 hr

Truffalo Buffalo Meatballs

Makes about 2 dozen meatballs

Time 1 hr

Ingredients

2 tablespoonsextra-virgin olive oil

1 poundground bison (or beef)

1/2 cupfinely minced carrot

1/2 cupfinely minced celery

2green onions, white and green parts divided, whites finely chopped and greens thinly sliced

2 largeeggs, beaten

1/2 cupplain bread crumbs

1 teaspoonkosher salt

1/2 teaspoonground black pepper

1/2 cuptruffle hot sauce (like Truff)

2 tablespoonsunsalted butter, melted

1 teaspoonWorcestershire sauce

1/2 teaspoongranulated garlic

Roughly chopped celery leaves, for serving

Ranch dressing, for serving

Exclusively for Prime members in select ZIP codes.

Classic meatballs take on a Buffalo twist with ground bison, studded with finely diced carrot and celery and tossed with a truffle-spiked hot sauce. Perfect for any game day celebration!

The meatballs can be prepared a day or two in advance to save on prep time. Once the meatballs have baked — and before tossing them in sauce — quickly cool and then refrigerate. To serve, bring meatballs to room temperature (about 30 minutes) and broil for 2 minutes on an oiled baking sheet before tossing in the sauce. Broil for 2 more minutes and toss with any remaining sauce before serving.

Ingredients

2 tablespoonsextra-virgin olive oil

1 poundground bison (or beef)

1/2 cupfinely minced carrot

1/2 cupfinely minced celery

2green onions, white and green parts divided, whites finely chopped and greens thinly sliced

2 largeeggs, beaten

1/2 cupplain bread crumbs

1 teaspoonkosher salt

1/2 teaspoonground black pepper

1/2 cuptruffle hot sauce (like Truff)

2 tablespoonsunsalted butter, melted

1 teaspoonWorcestershire sauce

1/2 teaspoongranulated garlic

Roughly chopped celery leaves, for serving

Ranch dressing, for serving

Exclusively for Prime members in select ZIP codes.

Method

Preheat oven to 400°F with racks placed in the uppermost and middle positions. Coat a baking sheet with olive oil.

In a large bowl, combine bison, minced carrot and celery, green onion whites, eggs, bread crumbs, salt and pepper. Mix thoroughly, then cover and refrigerate for 30 minutes.

Roll into 1-inch meatballs with wet hands and place on prepared baking sheet. Bake in the middle of the oven until cooked through and browned (or until they reach an internal temperature of 160°F), about 10–11 minutes. Remove and turn oven to broil.

In a large bowl, combine hot sauce, melted butter, Worcestershire sauce and garlic. Toss hot meatballs in the sauce until well coated and return meatballs to the baking sheet, reserving any leftover sauce.

Broil 1–2 minutes, just until the sauce has baked onto the meatballs (watching carefully so they don’t burn).

Toss meatballs with remaining sauce and transfer to serving platter. Garnish with celery leaves and remaining green onions, then serve with carrots, celery and ranch.