Beefalo Meatballs with Horseradish Sauce

Sauté, chopped fine, half a small onion, one stalk of celery and six small mini peppers in olive oil. Place in medium mixing bowl. Add one pound of ground beefalo and one egg and let all return to room temperature. Add salt, pepper, ground oregano, and a dash of Worcestershire sauce. Add about half a cup of breadcrumbs. I fold/mix the meatball mixture with a tablespoon, but you can use your hands. Just don't over mix the meatball mixture. You want the meatballs light and moist, not dense and hard as rocks. Form meatballs into 1-1/2 inch balls.

Get a cast iron pan good and hot with some oil and cook the meatballs till they are browned on all sides and sizzling. Meatballs this size shouldn't need additional baking time in the oven. Serve with a homemade horseradish sauce. For the sauce use 3/4 cup of sour cream and 2 heaping teaspoons of prepared horseradish sauce, salt, pepper, and a dash of lemon juice or apple cider vinegar. Yummy. You could also use any BBQ sauce or other sauces to your liking.

We got the ground beefalo from Deer Foot Farms at the Blairsville Farmers Market last year, which remained frozen till this week. This made 19 mini meatballs which is a good way to stretch a protein into a meal for more than a few family members or friends. Truth be told I'd use a BBQ sauce rather than the horseradish sauce, sometimes sauces don't complement the protein.