Vegetarian Buffalo “Meatballs” With Blue Cheese Dip

Ingredients

• •1 tablespoon vegetable oil
• •2 cloves garlic
• •1 stalk celery
• •15 ounce white beans
• •4 ounces button mushrooms
• •1 large egg
• •1 cup panko
• •1 teaspoon kosher salt
• •5 tablespoons unsalted butter
• •½ cup hot pepper sauce
• •½ cup sour cream
• •¼ cup buttermilk
• •¼ cup crumbled blue cheese
• •½ teaspoon black pepper
• •2 tablespoons chives
• •divided

Cooking Instructions

1. 1.

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

   5 min

2. 2.

   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.

   30 min

3. 3.

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

   5 min

4. 4.

   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.

   5 min

5. 5.

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

   5 min

6. 6.

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