Buffalo Turkey Meatballs (Crockpot or Oven-Baked)
Tender and juicy, these Buffalo ground turkey meatballs are simple to prepare, and come together easily in the slow cooker or baked in the oven; no pre-cooking required!
Equipment
Ingredients
For the Meatballs
- ¼ cup grated onion, from about ½ medium yellow onion
- 2 tablespoons freshly grated Parmesan
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic
- 2 teaspoons breadcrumbs
- 1 pound 93% lean, dark meat ground turkey
For the Buffalo Sauce
- ⅓ cup cayenne pepper sauce (such as Frank’s Red Hot original)
- 1 tablespoon melted butter
Instructions
Crockpot Instructions
- Make the Meatballs: To make the meatballs, mix together the grated onion, Parmesan, salt, garlic powder, and breadcrumbs in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to over-mix.
- Roll the mixture into 2-inch balls, or use a 2-inch cookie scoop. Keep in mind that turkey can be sticky and will not roll the way ground beef does. Use a cookie scoop if the mixture is too sticky. Set aside.
- Make the Buffalo Sauce: Mix together the cayenne pepper sauce with the melted butter, stirring until well incorporated. Set aside 2 tablespoons of the Buffalo sauce to add at the end.
- Place the meatballs on the bottom of a 6-quart slow cooker. Pour over the sauce. Carefully turn each meatball in the sauce until each is coated.
- Cover and cook on high for 2-3 hours, or low for 4-5 hours, or until the meatballs are tender and cooked through.
- Uncover and remove the meatballs to a serving platter. Strain the reserved 2 tablespoons sauce sauce. Serve the meatballs with the remaining sauce and the remaining 2 tablespoons of fresh sauce on the side for dipping. Alternatively, leave the meatballs in the slow cooker on “warm” setting and serve directly with sauce on the side.
Baking Instructions
- Preheat: Heat the oven to 350°F.
- Make the Buffalo Sauce: by mixing together the cayenne pepper sauce with the melted butter, stirring until well incorporated.
- Make the Meatballs: By mixing together the grated onion, Parmesan, salt, garlic powder, breadcrumbs, and 2 tablespoons Buffalo sauce in a large bowl. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to over-mix.
- Roll the mixture into 2-inch balls, or use a 2-inch cookie scoop. Keep in mind that turkey can be sticky and will not roll the way ground beef does. Use a cookie scoop if the mixture is too sticky. Place the meatballs on a greased, rimmed baking sheet.
- Bake for 20-25 minutes until browned and cooked through, being careful not to overbake or the meatballs will be dry.
- Toss the meatballs in the remaining sauce and serve, or serve with the sauce on the side.
Notes
- Optional Serving Suggestions: blue cheese dressing, carrot sticks, celery sticks.
- Serving Size: This recipe makes about 22, 2-inch meatballs, which serves from 5-6 if you use a serving size of 4 meatballs.
- Hot Sauce: Frank’s Red Hot Sauce has an authentic Buffalo sauce flavor, and so is recommended for this recipe. You can also look for other brands of cayenne sauce.
- Gluten-Free: Sub almond flour or gf-breadcrumbs for the breadcrumbs.
Nutrition
Serving: 1 (about 4 meatballs with sauce) | Calories: 172kcal | Carbohydrates: 2g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 878mg | Potassium: 215mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
