Comanche Buffalo Meatballs

Chef Chris Patrick from Jaspers says you can up your Super Bowl appetizers with this recipe for blue cheese potato chips with Comanche buffalo meatballs.

Comanche Buffalo Meatballs

1 lb ground buffalo
1 lb ground pork
1 tbsp olive oil
1.5 tbsp chopped garlic
2/3 cup diced onion
1 egg
1/2 cup breadcrumbs
1/3 cup cotija cheese
2 tbsp chili powder
1/2 tsp coriander
1/2 tsp chipotle powder
1 tsp ground cumin
1 tbsp lime juice
1 tbsp salt
2 tbsp chopped cilantro

Heat oil and sauté onions and garlic until tender, remove and cool. Once cooled, place in a mixer with all other ingredients on low and gently pulse mix together well, on mix well.

Roll meatballs into 2 oz balls and place on parchment lined sheet pan. Place meatballs into a 375-degree oven and cook until 145 degrees F. Remove and cool.

To Plate: Place the poblano sauce down the length of the centerline of the plate. Place a skewer in at 45-angle. Space the meatballs equidistance along the plate. Garnish the top of the meatballs with Pico di Gallo, cotija and cilantro

Blue Cheese Chips

1 cup heavy cream
4 oz Danish blue cheese, crumbled
1 tsp cornstarch
Pinch of salt
1/4 tsp black pepper

In a medium saucepan, bring cream to a simmer.  Thicken with a cornstarch slurry. Blend in cheese using an immersion blender. Season with lime juice, salt and pepper. Strain through a chinois. 

In a heat resistant bowl, warm potato chips in a 350-degree oven. Remove chips and add warm cheese  toss gently until evenly coated.

Garnish with 1/2 oz crumbled blue cheese and 1 tsp chives.