The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce.
Neatniks, rejoice! You get the crunch of celery, the heat of sauce and the cool of blue cheese in a bun with Buffalo chicken, minus the messy fingers you get with wings.
Thanks to the addition of cream cheese, this classic comes out even more moist than you're expecting. It won't be easy, but wait until it cools completely before slicing.
Sure, we could have gone with six, but at what cost? Lose the sour cream, or the zesty salsa, or the melted shredded cheese or....No. Seven layers. Get a little in each bite.
