Homemade Buffalo Bleu Meatballs
Homemade meatballs are a staple in our home. Beit made from beef, pork or elk, we eat a lot of them. My favorite thing is to cook and freeze several dozen of theses bad boys at a time and then pop them in oven or crock pot for a quick dish. For great texture and flavor, try mixing two different meat varieties together.
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Buffalo Blue Meatballs
3 pounds ground meat. Elk, venison or beef
Two green onions, chopped
1/4 cup finely chopped onion
3 garlic cloves, minced
One free range egg
3 tablespoons franks hot sauce
3 teaspoons smoked Paprika
1/2 teaspoon cayenne pepper
1 tablespoon dried parsley
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon sea salt
1/2 cup crumbled bleu cheese
Preheat oven to 375.
In a large mixing bowl combine all your ingredients except the bleu cheese. Using your hands combine the mixture thoroughly, then fold in the blue cheese. Stir just to combine. Roll your meatballs and place on a foil lined baking sheet.
Bake at 375° for approximately 35 minutes.
I like to add two different meat varieties, elk and pork sausage are delish together.
These meatballs freeze exceptionally well. Cook as instructed above, allow to cool and then in a airtight container.
*Try em with my homemade Paleo Ketchup recipe!*
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