Enjoy a nutritional game-day treat with “neatballs” stuffed with bleu cheese and coated in hot sauce for a powerful combination of your favorite finger food flavors. Made with neat Original Mix and completely vegan, each meatball is just the right size to dip in ranch among celery and tomatoes to cool down the fiery hot sauce, while still being a bite-sized snack that lets you concentrate on the party.
Serving Size: 20 neatballs
- 2 neat eggs (2 tbsp of neat egg powder mixed with 4 tbsp of water)
- 2 packs neat Original Mix, prepared as crumbles
- 2/3 cup hot sauce
- 4 oz block bleu cheese, cut into 20 cubes
Preheat the oven to 350F.
Combine the neat Original Mix, hot sauce, and neat eggs in a bowl until the neat mix is thoroughly moistened. The mix should now be a good consistency to roll into round neatballs.
Form a 1″ ball around each of the bleu cheese cubes and place on a greased cookie sheet.
Bake the neatballs for 16-18 minutes or until the cheese just begins to bubble through some of them.
Coat the neatballs in the remaining hot sauce and serve with celery and bleu cheese dressing. Serve immediately.