Buffalo Meatballs with Vegetables

Ingredients:

• 500 g of ground beef
• 1 cup sour cream
• 1 large egg
• 3 carrots
• 3/4 cup breadcrumbs
• 3 celery stalks plus 1 tablespoon chopped celery leaves
• 4 green onions, cut into small rings
• 1 tbsp fresh chopped parsley
• 1 clove of garlic (grated)
• 1/4 tsp cayenne pepper
• Coarse salt
• 1 tbsp (15 g) unsalted butter
• 1 cup lightly salted chicken broth
• 1/2 cup ketchup
• 1/2 cup (50 g) crumbled blue cheese
• 3/4 cup Buffalo hot sauce (a sauce made with aged, mature cayenne pepper)

Preparation:

1. Preheat the oven to 200 degrees Celsius and lightly grease a baking sheet with vegetable oil. Combine 2 tablespoons of sour cream with the breadcrumbs and 1 egg in a large bowl and let sit for 5 minutes.
2. Grate 1 carrot and 1 celery stalk into the breadcrumb mixture.
   
   Add the ground meat, celery leaves, half the onion, parsley, garlic, cayenne pepper and half a teaspoon of salt, mixing well with your hands.
   
   Using your hands, form the minced meat into 36 small meatballs (about 2.5 cm in diameter) and place them on the prepared baking sheet.
   
   Bake until browned and cooked through, about 12 minutes.
3. Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the remaining green onions and sauté for 1 minute until wilted.
   
   Add the chicken broth, hot sauce, and ketchup; bring to a boil, then reduce the heat to low. Simmer the sauce until the mixture thickens slightly, about 8 minutes. Add the meatballs to the sauce and continue to simmer, covered, for about 8 more minutes.
4. In a medium bowl, combine the blue cheese with the remaining 3/4 cup and 2 tablespoons sour cream. Slice the remaining 2 carrots and 2 celery stalks into strips. Arrange the meatballs and sliced ​​vegetables on a platter and serve with blue cheese dipping sauce.