Vegetarian Buffalo “Meatballs” With Blue Cheese Dip
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vegetarian buffalo 'meatballs' recipe offers a clever, plant-based twist on a classic American game-day favourite. By combining protein-rich white beans with earthy button mushrooms and panko breadcrumbs, you achieve a satisfyingly firm texture that stands up beautifully to a bold coating of spicy sauce. The maple syrup adds a subtle sweetness that balances the heat from the hot pepper sauce, creating a complex flavour profile that even meat-eaters will appreciate.
Perfect as a savoury starter or a crowd-pleasing party snack, these mushroom and bean bites are best served alongside a cooling blue cheese and buttermilk dip. This contrast of fiery buffalo glaze and creamy cheese makes for a sophisticated vegetarian dish that is surprisingly simple to prepare. You can even form the balls a day in advance and keep them chilled, making this an ideal choice for stress-free entertaining.
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Ingredients for Vegetarian Buffalo “Meatballs” With Blue Cheese Dip
1 tablespoon vegetable oil
2 garlic cloves
1 celery stalk, coarsely chopped
1 (425g) can white beans, rinsed, drained
110g button mushrooms
1 large egg
110g panko (Japanese breadcrumbs)
1 teaspoon kosher salt, divided
5 tablespoons unsalted butter
120ml hot pepper sauce, preferably Frank's
2 tablespoons pure maple syrup
120ml soured cream
60ml buttermilk
60ml crumbled blue cheese
1/2 teaspoons freshly ground black pepper
2 tablespoons chopped chives, divided
How to make Vegetarian Buffalo “Meatballs” With Blue Cheese Dip
Back to contentsArrange a rack in centre of oven and preheat to 204°C. 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 teaspoons 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 soured cream, buttermilk, blue cheese, pepper, 1 tablespoon plus 2 teaspoons chives, and remaining 1/4 teaspoons salt in a medium bowl. Top with remaining 1 teaspoon chives.
Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors

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