Homemade Buffalo-Style Turkey Meatballs

Meatballs are SUPER POPULAR and well-received with my 6 teenagers and young adults…if meatballs are cooking in the kitchen, everyone seems to make their way down and hang out, hoping for a sample.

Not sure what it is about meatballs, but they do make everyone happy at my house!

THESE Homemade Buffalo-Style Turkey Meatballs are a major winner! SO SO much flavor happening here!

Garlic, Fresh Veggies, and Lots of Spices all come together to create an ultra-satisfying and fun meal idea.

Definitely double up this recipe so you have some for meal prepped lunches for a few days.

They stay great in the fridge for up to 4 days and reheat very well.

Try our other favorite meatball recipes:
BBQ Chicken Meatballs

Italian Baked Meatballs

Turkey Swedish Meatballs

Balsamic-Glazed Meatballs

Sweet & Sour Chicken Meatballs

Rachel’s Tips:

Are Super Soggy-Wet Zoodles always messing up your meals?

Here’s how to prevent that from happening.

Place your zoodles in a colander.

Lightly sprinkle salt on your “zoodles” then set aside for 15 minutes.

Blot your zucchini noodles of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.

How to Make Oat Flour

Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.

2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it. You may have to stop your machine and move the flour around with a spoon.

Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.

6 servings (about 30 meatballs)

Ingredients:

For the meatballs:

• 1 large carrot, peeled

• 2 celery ribs

• 1 green onion

• 2 fresh garlic cloves, minced

• 1 Tbsp grass-fed butter or ghee

• 2 lbs ground turkey or chicken

• 1 large egg

• 1/2 cup oat flour or ground oats

• 1/4 cup almond flour

For the buffalo sauce:

• 2 Tbsps grass-fed butter or ghee

• 1 cup tomato puree or tomato sauce

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp cayenne pepper

• 1 tsp chili powder

• 1/4 tsp white or black pepper

• 1/2 tsp sea salt, or to taste

Serving suggestion: zucchini noodles

Instructions:

Start by preparing your buffalo sauce; heat a medium saucepan over medium-high heat and melt your butter.

Add tomato puree, garlic powder, paprika, cayenne pepper, chili powder, pepper, and salt. Reduce the heat to low and let simmer whisking frequently until sauce is thick and bubbling.

Once done transfer your sauce to a bowl using a spatula and set aside.

Add the carrot into a food processor fitted with a shredding disk and process until shredded. Add the celery ribs, green onion, and garlic as well. Alternatively, you can dice the veggies very small, or hand grate if you don’t have a food processor.

Next, heat the butter in the same saucepan you used previously, then add the grated vegetables and sauté on low heat until veggies are slightly softened, just a few minutes.

Transfer the sautéed veggies to a large mixing bowl. Add turkey/chicken, egg, almond flour, and oat flour.
Using your clean hands mix until all the ingredients are thoroughly combined.

Then, take even spoonsful of your mixture and roll within your palms to form a meatball; this will make about 30 meatballs.

Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper.
Place your meatballs on the prepared baking sheet and bake for 15 minutes, turning occasionally until evenly golden.

Once the meatballs are done add 3/4 cup of buffalo sauce, toss well, and cook for an additional 2-3 minutes until bubbling hot.

Serve with additional sauce as desired. Add the buffalo meatballs over zucchini noodles and enjoy!

To meal prep, divide zoodles and meatballs into glass containers (no need to cook the zucchini noodles) and refrigerate for up to 4 days.

Just before serving, reheat in the oven or microwave.
Enjoy!
Rachel

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