½ lb. ground pork
1 bread crumbs
¼ c. finely chopped chives, plus more for serving
¼ c. freshly grated Parmesan
1 large egg
¼ tsp. garlic powder
¾ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 oz. whole milk mozzarella cheese, cut into twenty ½" cubes
2 tbsp. extra-virgin olive oil
½ c. French's Sweet Buffalo Mustard
Blue cheese dressing, for serving
Celery sticks, for serving
Carrot sticks, for serving
In a medium bowl, whisk French’s Sweet Buffalo Mustard with 3 tablespoons water. In another medium bowl, combine ground beef, ground pork, bread crumbs, chives, Parmesan, egg, garlic powder, salt, and pepper. Scoop meatball mixture into 20 small balls, about 2 tablespoons each. Using your hands, flatten each ball and press one cube mozzarella into the center, then seal meat tightly around cheese. Repeat with remaining balls and mozzarella. In a medium high-sided skillet over medium-high heat, heat oil. Add meatballs and cook, turning every few minutes, until deeply golden all over and cooked through, about 8 minutes. Using tongs, transfer meatballs to the bowl with buffalo mustard mixture and toss to coat. Transfer meatballs to a serving platter. Drizzle meatballs with blue cheese dressing and garnish with more chives. Serve with celery and carrot sticks.