This recipe for buffalo turkey meatballs is tender meatballs made with ground turkey that are tossed in a homemade chipotle sauce and served with a skinny blue cheese dip.
If you love buffalo wings, you’ll adore these buffalo turkey meatballs. They’re simple to put together and make a great meal or party snack!
These buffalo turkey meatballs are my new favorite snack! What is it about meatballs that make them so appealing? One thing’s for sure, I know I can serve them up for dinner or an appetizer and they’ll be eaten in a flash! If I offer my kids turkey burgers for dinner they’ll often eat them without complaint. Turkey meatloaf? Hit or miss. Turkey meatballs? They get devoured every single time.
I typically use turkey instead of beef in my meatballs because turkey is lower in calories and saturated fat, and higher in protein. This time around I took my turkey meatballs and coated them in a homemade chipotle buffalo sauce. You’re probably thinking that buffalo = spicy and therefore not family friendly. But when you make your own buffalo sauce you can completely control the heat level and cater it to your tastes. Sounds complicated? It’s actually quite simple.
How do you make buffalo turkey meatballs?
For the meatballs themselves I mix together ground turkey with breadcrumbs, an egg and some simple seasonings. I buy organic meat whenever possible and I was pleased to find Foster Farms Organic Ground Turkey at my local store. Foster Farms Organic Ground Turkey is 100% natural, USDA Certified Organic and antibiotic free. It also happens to be locally raised here in California and can be found at Costco and select grocery stores in California, Oregon and Washington.
I always broil my meatballs – it’s so much quicker to do it that way and it’s healthier too because it doesn’t require any extra oil like you’d use to brown them in a pan. While the meatballs are in the oven I make the chipotle buffalo sauce. It’s a mixture of vinegar, honey, ancho chile powder and chipotle pepper that gets thickened with a little butter, mustard and cornstarch. Ancho chile powder can be found in most grocery stores – it packs a lot of flavor but it’s not spicy at all.
The ancho powder forms the flavor base for the sauce and then you can add chipotle pepper to taste. I buy a can of chipotle peppers, use what I need and then freeze the rest. The frozen peppers last for months and you can just take out one or two at a time as you need them. If you like heat, add a whole pepper with seeds to the sauce. If you’re not into spicy, you can remove the seeds, or just put the pepper whole into the sauce to simmer and take it out before serving.
What goes great with buffalo sauce? Blue cheese! I made a skinny blue cheese dip to go with these buffalo turkey meatballs. The dip is a mixture of greek yogurt, light sour cream, blue cheese and chives. It’s the perfect complement to the meatballs.
These buffalo turkey meatballs make a fun dinner or the perfect party appetizer. You can even make a double batch and freeze some for another day – I freeze the fully cooked meatballs separate from the sauce, then thaw, heat and combine.
This is a sponsored post written by me on behalf of Foster Farms Organic Ground Turkey.
More meatball recipes
Buffalo Turkey Meatballs
- For the meatballs:
- 1 pound Foster Farms Organic Ground Turkey
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- For the buffalo sauce:
- 1/2 cup red wine vinegar
- 1 canned chipotle pepper remove the seeds before mincing to tone down the heat, finely minced
- 1 tablespoon honey
- 2 tablespoons finely chopped chives
- 1 tablespoon ancho chile powder
- 1 tablespoon Dijon mustard
- 2 tablespoons cold unsalted butter cut into pieces
- salt and pepper to taste
- 1 teaspoon cornstarch
- Blue cheese dipping sauce:
- 1/2 cup low or non fat greek yogurt
- 1/2 cup low fat sour cream
- 1/3 cup crumbled blue cheese
- salt and pepper to taste
- Preheat the broiler. Combine all of the meatball ingredients in a bowl and mix thoroughly. Using wet hands, shape the meat into balls that are 2 inches in diameter. Place the meatballs on a sheet pan that has been lined with foil and coated in cooking spray.
- Broil, for 8-10 minutes or until meatballs are cooked through.
- While the meatballs cook, make the sauce.
- Bring the vinegar, chipotle, honey and chile powder to a simmer in a medium saucepan over medium heat. Once it reaches a simmer, remove the mixture from the heat and whisk in the mustard and butter. Place the sauce pan back on the heat and bring to a simmer. Mix the cornstarch with 1 teaspoon of cold water; add the constarch mixture to the pan. Simmer for 2-3 minutes or until sauce has slightly thickened. Season to taste with salt and pepper.
- For the blue cheese sauce:
- Combine all of the ingredients. Cover and refrigerate for at least 30 minutes, or up to one day. Season to taste with salt and pepper before serving.
- To assemble: place the meatballs on a plate and drizzle the sauce over the top; toss gently to coat. Serve with blue cheese sauce.