VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP

Vegetarian Buffalo

Provided by Katherine Sacks

Yield Makes 33

Number Of Ingredients 16

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

Steps:

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

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