Truffalo Buffalo Meatballs
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.
- 2 tablespoons extra-virgin olive oil
- 1 pound ground bison (or beef)
- 1/2 cup finely minced carrot
- 1/2 cup finely minced celery
- 2 green onions, white and green parts divided, whites finely chopped and greens thinly sliced
- 2 large eggs, beaten
- 1/2 cup plain bread crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup truffle hot sauce (like Truff)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon granulated garlic
- Roughly chopped celery leaves, for serving
- Ranch dressing, for serving
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.
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- 2 tablespoons extra-virgin olive oil
- 1 pound ground bison (or beef)
- 1/2 cup finely minced carrot
- 1/2 cup finely minced celery
- 2 green onions, white and green parts divided, whites finely chopped and greens thinly sliced
- 2 large eggs, beaten
- 1/2 cup plain bread crumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup truffle hot sauce (like Truff)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon granulated garlic
- Roughly chopped celery leaves, for serving
- Ranch dressing, for serving