The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Blue 42. Hut. Hut. Meatball!
It’s football season and like every year, I’ve beefed up my playbook with tasty tricks. My signature play this season is Buffalo Ranch Meatballs. They pack a punch that the opposition just isn’t ready for!
First, I hit them with the spicy buffalo sauce, then cool them down into the end zone with creamy ranch. With flavor this big, everyone is a winner!
Meatballs come in all flavors, but buffalo is one style I have yet to come across. Buffalo sauce is typically reserved for chicken wings and that’s it! Now if you ask me, that’s a darn shame. Ill show you how to prepare a traditional buffalo sauce that will mimic the kind you get at your favorite wing joint. The sauce flows perfectly over the meatballs that are loaded with ranch; a true match made in heaven!
The best part of this dish is that it comes together with only 5 minutes of prep work. These are also ideal for a fast dinner during those hectic back-to-school months! Serve with a side of long grain rice and lettuce for unique meatball “subs”!
- Cook time:
- Prep time:
- Total time:
- 15-20 meatballs
For the Buffalo Ranch Meatballs
- 1 lb. Heinen's CARE Certified 80/20 ground beef
- 1 egg, beaten
- 1/4 cup shallot, minced
- 1/4 cup parsley, minced
- 1/2 cup Heinen's 24-month aged Parmigiano Reggiano
- 4 garlic cloves, minced and mashed
- 1/3 cup Heinen’s bread crumbs
- 1/2 packet ranch seasoning
- Ranch, drizzled on top
For the Buffalo Sauce
- 2/3 cup Franks Red Hot sauce
- 1/2 Heinen's cup butter
- 1 Tbsp. white vinegar
- 1 tsp. Worstchestshire sauce
- 1/2 tsp. Heinen's garlic powder
- 1/2 tsp. Heinen's chili powder
- Preheat the oven to 400° F
- Combine all of the meatball ingredients, besides the ranch dressing, into a large mixing bowl. Gently mix with your hands. Do not overwork the mixture, as this will make for dense meatballs.
- Roll the mixture into golf ball-sized meatballs and place on a greased baking sheet. Bake for 10 minutes, then flip. Bake for another 10 minutes.
- While the meatballs are in the oven, whip up the buffalo sauce. Combine all of the ingredients into a saucepan and bring to a simmer for 3 minutes, whisking continuously.
- When the meatballs are finished, toss them in the buffalo sauce and serve on a plate garnished with lettuce. Drizzle ranch and blue cheese crumbles over the meatballs and serve with extra veggies. Enjoy!