Vegetarian Buffalo “Meatballs” With Blue Cheese Dip

no meat, no problem super bowl vegetarian bean meatball mushroom hot pepper blue cheese snack hors d'oeuvre appetizer

Katherine Sacks

Makes 33

Source

Ingredients

1 tablespoon vegetable oil

2 garlic cloves

1 celery stalk, coarsely chopped

1 (15-ounce) can white beans, rinsed, drained

4 ounces button mushrooms

1 large egg

1 cup panko (Japanese breadcrumbs)

1 teaspoon kosher salt, divided

5 tablespoons unsalted butter

1/2 cup hot pepper sauce, preferably Frank's

2 tablespoons pure maple syrup

1/2 cup sour cream

1/4 cup buttermilk

1/4 cup crumbled blue cheese

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped chives, divided

Method

Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.

Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25–30 minutes.

Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.

Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.

Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.

Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.