Yes, it is a mouthful to say, but when asked "what's that?", the answer of "Buffalo Balls" just doesn't describe it fully. Not to mention the raised eyebrows that follow. Then feeling the need to explain that the meat came from a Buffalo Cow - and that these are not actually "Buffalo Balls"
Being a Christmas party - I was going for a concept that was fitting to the theme of Christmas. So the Buffalo Balls have roasted red peppers and the sauce is based on a Hatch green chile sauce.
Southwestern Buffalo Balls
1st step:
1 medium onion finely diced
1 Tablespoon chopped garlic
olive oil to coat saute pan
saute onion & garlic until almost caramelized - set aside to cool
Ball Mix:
2 lbs ground buffalo meat
3/4 cup wheat germ
2 large eggs - lightly beaten
1 roasted red pepper - diced (if you have pimentos - those should be OK)
onion & garlic mixture from above
1/2 tsb kosher salt
1/2 tsb ground black pepper
1 TBS ground cumin
1 TBS smoked red paprika
a few shakes woshshire sauce
Mix all of the above together -well. I like to line a cookie sheet with wax paper to lay out my balls. If you wet your hands - the meat doesn't stick as badly. Form your balls - what ever size you prefer. About a Tablespoon's worth is a good size, in general.
Cooking the Balls:
In a saute pan or fryer pan on meduim heat - coat with olive oil and work in small enough batches that you can turn all of the balls. Drain on paper towels. If this is just for at home, everyday good for you buffalo balls - your done with this part. If you are taking them out, then melt 2 tablespoons of real butter and add back in the pan all of the cooked balls to coat with the melted butter, then spoon them into a 9x13 glass baking dish to wait for the sauce.
Hatch Green Chile Verde Cream Sauce
8 to 10 roasted Green Chiles, peeled, seeded and diced (8 oz of roasted canned green chiles work too)
2 tablespoons olive oil
1 small onion finely diced
1 tablespoon minced garlic
1 tsp ground cumin
1 cup chicken broth
1/2 cup heavy cream
1 tsp dried cilrantro
kosher salt & pepper to taste
In the pan that you cooked the Buffalo Balls, add the olive oil and saute the onion & garlic until translucent.
Whisk in the flour and cumin, when starting to brown reduce the heat and add the chicken broth and heavy cream.
Stir constantly and slowly, then add chiles and cilrantro.
Keep heat low - allow to simmer for about 10 minutes.
Then pour over the balls. Turn them to coat.
If you are ready to serve them: cover with 1/2 cup shredded cheddar cheese and place in a 350 degree oven until melted and bubbly.
If you have made these ahead of time (which is what I did): cover with foil and put in a 200 degree oven until about 30minutes until service Then uncover and add cover with 1/2 cup shredded cheese - turn the oven up to 350 degrees until cheese is melted and bubbly.
8 to 10 roasted Green Chiles, peeled, seeded and diced (8 oz of roasted canned green chiles work too)
2 tablespoons olive oil
1 small onion finely diced
1 tablespoon minced garlic
1 tsp ground cumin
1 cup chicken broth
1/2 cup heavy cream
1 tsp dried cilrantro
kosher salt & pepper to taste
In the pan that you cooked the Buffalo Balls, add the olive oil and saute the onion & garlic until translucent.
Whisk in the flour and cumin, when starting to brown reduce the heat and add the chicken broth and heavy cream.
Stir constantly and slowly, then add chiles and cilrantro.
Keep heat low - allow to simmer for about 10 minutes.
Then pour over the balls. Turn them to coat.
If you are ready to serve them: cover with 1/2 cup shredded cheddar cheese and place in a 350 degree oven until melted and bubbly.
If you have made these ahead of time (which is what I did): cover with foil and put in a 200 degree oven until about 30minutes until service Then uncover and add cover with 1/2 cup shredded cheese - turn the oven up to 350 degrees until cheese is melted and bubbly.
1 comment:
Yum! I'm so glad you posted this. I can't wait to make these!
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