Description
Satisfy your wing craving without feeling weighed down. These Buffalo Turkey (or Chicken) Meatballs have all the flavor you love from wings, especially when paired with a creamy blue cheese dip. The perfect appetizer or bowl or salad topper!
Ingredients
Scale
For the meatballs
- 1 lb ground turkey (or chicken)
- 1 egg
- 3/4 cup breadcrumbs (gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 to 1 cup Franks Hot Wing Sauce (depending on how spicy you like it!)
Yogurt Blue Cheese Dip
- 1/2 cup plan greek yogurt (I recommend full fat)
- 1 Tbsp white vinegar
- 1/2 tsp garlic powder
- 1 Tbsp milk
- pinch of salt
- 1/4 cup crumbled blue cheese
Instructions
- Preheat oven to 375F.
- Mix together all of the meatball ingredients except hot sauce. Form into 16 balls (about 2 heaping tablespoons each) and place on a parchment paper lined baking sheet. Bake for 8-10 minutes, just until meatballs are well formed and start to brown.
- Place meatballs in the slow cooker. Add buffalo sauce, pouring evenly over meatballs. Cook on low for 2 hours. Serve immediately with dip or keep warm in slow cooker until ready to serve.
- While the meatballs cook, make the dip. Whisk together the yogurt, milk, vinegar, and spices until well mixed. Carefully stir in blue cheese. The dip can be used as both a dip and a dressing on a salad or bowl.
Notes
1. Store leftover meatballs in the fridge for up to 3 days or freezer for up to 4 months. Dip can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs with dip
- Calories: 380
- Sodium: 1,875
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Carbohydrates: 20
- Fiber: 1g
- Protein: 31