Ingredients For The Sauce

• 60 g Butter
• 2 cups Franks Redhot Sauce 

For The Meatballs

• 3 Stalks Of Celery
  
• 1/2 Chopped Onion
  
• 3 Chopped Garlic
  
• 1/4 cup Chopped Parsley
  
• 2 Tbsp Salt
  
• 2 tsp Ground Black Pepper
  1 lb Ground Pork
  1 lb Ground Chicken
  6 oz Blue Chesse
  2 Eggs
  1 cup Pankro Bread Crumbs 
  

Serves 6

Technique Used

• All Purpose

Equipment Used

• Wood Fired Camp Stove
• Large Dutch Oven

Directions

Begin by making the buffalo sauce.
Heat Dutch Oven and combine the hot sauce and butter until all the butter is melted.
Meanwhile, in a large bowl, combine the celery, onion, garlic, parsley, salt, black pepper, pork, chicken, blue cheese, eggs, and most of the bread crumbs.
Work with your hands to evenly combine all the ingredients.
Pinch off a golf ball's worth of the mixture and roll in your hands to form a ball.
If the mixture is too soft to hold its shape, add more bread crumbs.
Once all the balls are formed, arrange them in the bottom of your Dutch Oven turning each one to evenly coat it with the buffalo sauce.
Layer the meatballs as necessary, beginning around the perimeter of the Oven.
Cook on a Medium heat for 1 1/2 - 2 hours.