Best Bleu Cheese Sauce For Meatballs Recipes

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BLUE CHEESE AND BEEF MEATBALLS



Blue Cheese and Beef Meatballs image

Juicy meatballs with tasty bursts of blue cheese and onion. My own recipe, and my husband absolutely loves them.Good enough to eat alone. I personally think they would also be good in hoagie sandwiches.

Provided by sandra

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds ground beef
1 cup fresh bread crumbs
2 eggs
4 ounces crumbled blue cheese
½ cup diced onion
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
  • Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
  • Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 321.4 calories, Carbohydrate 5.7 g, Cholesterol 147.2 mg, Fat 21 g, Fiber 0.4 g, Protein 26 g, SaturatedFat 9.5 g, Sodium 404 mg, Sugar 1.1 g

KETO CHICKEN CORDON BLEU MEATBALLS



Keto Chicken Cordon Bleu Meatballs image

These ham-stuffed chicken meatballs topped with a creamy Swiss cheese sauce are delicious served over zucchini noodles or mashed cauliflower, or simply on their own! A great way to use up leftover ham. I've used diced ham, however cubed ham work better as the meatballs keep their shape better. Grate your own cheese; it melts much better than the pre-shredded variety.

Provided by France C

Categories     Main Dish Recipes     Pork     Ham

Time 45m

Yield 6

Number Of Ingredients 15

1 pound ground chicken
⅓ cup blanched almond flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 egg, lightly beaten
6 ounces ham steak, cubed into 20 even pieces
1 tablespoon olive oil
1 tablespoon butter
¾ cup chicken broth
1 teaspoon Dijon mustard
½ cup heavy cream
1 cup shredded Swiss cheese
1 pinch cracked black pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham and place onto a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
  • Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes, turn, and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
  • Return skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard and bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 3.9 g, Cholesterol 137.2 mg, Fat 23 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 10.5 g, Sodium 837.2 mg, Sugar 0.9 g

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE



Buffalo Chicken Meatballs with Blue Cheese Sauce image

Provided by Sunny Anderson

Categories     appetizer

Time 1h35m

Yield 16 meatballs

Number Of Ingredients 20

1/2 cup mayonnaise
1/3 cup crumbled blue cheese
1/4 cup sour cream
2 tablespoons buttermilk
1 teaspoon honey
1/2 teaspoon garlic powder
3 tablespoons olive oil
1 small yellow onion, cut into medium dice
2 tablespoons buttermilk
1 slice white or wheat bread, torn into small pieces
1 cup plus 2 tablespoons hot sauce, such as Frank's
1 pound ground chicken
1/2 cup plain breadcrumbs
1 package ranch dressing mix
1 large egg
3/4 cup diced celery
Nonstick cooking spray, for spraying the aluminum foil
4 ounces blue cheese, cut into 1/2-inch cubes
5 tablespoons unsalted butter
2 tablespoons honey

Steps:

  • For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
  • For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
  • In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
  • While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
  • Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE



Buffalo Chicken Meatballs with Blue Cheese Sauce image

The meatballs have all the flavors of hot wings with less mess. They're also the perfect party food: make them ahead of time and keep warm in the hot sauce until ready to serve.

Provided by Kardea Brown

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 25

Nonstick cooking spray
2 ounces blue cheese, coarsely crumbled
1 cup whole buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
2 stalks celery
1/2 small onion
1/2 green bell pepper
2 pounds ground chicken (not chicken breast)
1 cup dry breadcrumbs
2 large eggs
2 teaspoons Miss Brown's House Seasoning (see recipe below)
1/2 cup (1 stick) unsalted butter
1/4 cup hot sauce
2 teaspoons Worcestershire sauce
Celery sticks
Chopped fresh flat-leaf parsley, for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
  • For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
  • While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
  • Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.

BLUE CHEESE CHICKEN MEATBALLS



Blue Cheese Chicken Meatballs image

Provided by Robert Irvine : Food Network

Time 1h10m

Yield 35 to 40 meatballs

Number Of Ingredients 16

8 boneless, skinless chicken thighs, cut into chunks
2 eggs
1 tablespoon celery salt
A few grinds freshly ground white pepper
1 cup panko breadcrumbs
1/2 cup crumbled blue cheese
Grapeseed oil, for cooking
2 cups flour
Salt and freshly ground black pepper
2 cups tomato juice
1 tablespoon rice wine vinegar
2 tablespoons hot sauce (recommended: Tabasco)
Pinch celery salt
Few grinds white pepper
Salt
1/4 cup grapeseed oil

Steps:

  • For the meatballs: Place the chicken thighs, eggs, celery salt, and white pepper in a food processor. Pulse until the meat is ground but still a little bit chunky. Do not make a smooth paste!
  • Transfer the chicken mixture to a bowl. Stir together the breadcrumbs and blue cheese until combined.
  • Fill a small bowl with water. To form the meatballs, wet your hands a little and shape the mixture into 1-inch balls. Lay the meatballs on a sheet tray.
  • Heat a large, deep pan over medium-high heat and add the oil to fill about 1/4-inch up the sides. Do not fill the pan completely with oil.
  • Pour the flour into a shallow dish and season with salt and pepper. Roll each meatball in the flour to give it a light coating.
  • When the oil is hot, add the meatballs and cook until golden brown and cooked through, about 10 minutes. Flip the meatballs halfway through cooking. You may have to cook them in batches if they don't fit in the pan, adding more oil if needed. Drain the cooked meatballs on a paper towel-lined plate.
  • For the sauce: Combine the tomato juice, rice wine vinegar, hot sauce, celery salt, white pepper, and salt in a large bowl. Whisk in the oil until well blended and slightly thickened.
  • For serving: Transfer half the meatballs to a large bowl. Pour some of the sauce over top, just enough to coat the meatballs. Gently toss the meatballs around to coat in the sauce. Using tongs, transfer the meatballs to serving plate and insert a toothpick. Repeat with remaining meatballs.
  • Pour the remaining sauce into a small bowl and serve as a dipping sauce.

BLEU CHEESE SAUCE FOR MEATBALLS



Bleu Cheese Sauce for Meatballs image

This very different sauce turns frozen or homemade meatballs into a scrumptious dinner or an intriguing appetizer. The recipe comes from a 1967 issue of Sunset.

Provided by Lorraine of AZ

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup butter (1/8 lb.) or 1/4 cup margarine (1/8 lb.)
4 tablespoons flour
1 garlic clove, minced
1 cup half-and-half
1 1/2 cups chicken broth
4 ounces blue cheese
4 -6 tablespoons chopped parsley (to garnish) (optional)
hot mashed potatoes

Steps:

  • Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly.
  • Gradually add half-and-half and broth. Cook, stirring, until thickened.
  • Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed.
  • Add meatballs to sauce and cook as directed on package.
  • To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley.
  • For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.

Nutrition Facts : Calories 324.4, Fat 27.2, SaturatedFat 17.1, Cholesterol 74.2, Sodium 788.5, Carbohydrate 9.8, Fiber 0.2, Sugar 0.5, Protein 10.7

VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP



Vegetarian Buffalo

Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Super Bowl     Vegetarian     Bean     Meatball     Mushroom     Hot Pepper     Blue Cheese     snack     Hors D'Oeuvre     Appetizer

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.

BLUE CHEESE SAUCE FOR MEATBALLS



Blue Cheese Sauce for Meatballs image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 8

1/4 cup butter or margarine (1/8 lb.)
4 tablespoons flour
1 garlic clove, minced
1 cup half-and-half
1 1/2 cups chicken broth
4 ounces blue cheese
Hot mashed potatoes
4-6 tablespoons chopped parsley (to garnish) (optional)

Steps:

  • Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly. Gradually add half-and-half and broth. Cook, stirring, until thickened. Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed. Add meatballs to sauce and cook as directed on package.
  • To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley.
  • For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLUE CHEESE MEATBALLS



Blue Cheese Meatballs image

I am not a huge blue cheese fan but these meatballs were very good. My sister made them and didn't tell me what was in them so, she really got me.

Provided by ratherbeswimmin

Categories     Cheese

Time 40m

Yield 40 balls

Number Of Ingredients 10

1 lb lean ground beef
1 tablespoon finely chopped onion
4 ounces blue cheese, crumbled
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/3 cup dry breadcrumbs
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 tablespoons chopped parsley
1/2 cup milk

Steps:

  • Add all the ingredients to a large mixing bowl; mix well to combine.
  • Form mixture into 1/2-inch balls.
  • Put the balls on a baking sheet with a rim.
  • Bake in a 375° oven for about 10 minutes or until browned.
  • Serve immediately with toothpicks for spearing.

Nutrition Facts : Calories 36, Fat 2.1, SaturatedFat 1.1, Cholesterol 9.9, Sodium 56.6, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 3.1

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