Buffalo Turkey Meatballs Recipes

Steps:

• Preheat oven to 350*.
• Combine the first six ingredients in a large bowl, mixing completely.
• Form mixture into 2 inch balls.
• Place meatballs on a roasting pan sprayed with Pam.
• Bake 25 minutes, turning in the last five minutes and basting with buffalo wing sauce.
• Serve with celery sticks, wing sauce and blue cheese dressing.

Steps:

• Preheat the broiler. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, combine the turkey, panko, egg, grated onion, 1/4 cup Buffalo sauce, the blue cheese, garlic powder, 3/4 teaspoon salt and a few grinds of pepper. Mix with your hands until just evenly combined, being careful not to overwork the meat. Roll the mixture into 1 1/2-inch balls (28 to 30 meatballs). Place on the baking sheet and broil until browned in spots and cooked through, about 10 minutes.
• Meanwhile, combine the remaining 1/2 cup Buffalo sauce, the hot honey and butter in a small saucepan over medium heat. Bring to a simmer, swirling the pot, until the butter is melted and combined. Continue cooking until slightly thickened and glossy, 2 to 3 more minutes.
• Transfer the meatballs and sauce to a large bowl and toss to coat. Remove the meatballs to a platter and spoon any remaining sauce on top. Top with the scallions and serve with the celery.

Steps:

• Preheat the oven to 400 degrees F and lightly brush a baking sheet with vegetable oil. Mix 2 tablespoons sour cream, the panko and egg in a large bowl; let sit 5 minutes.
• Grate 1 carrot and 1 celery stalk into the bowl with the panko mixture. Add the meat, celery leaves, half of the scallions, the parsley, garlic, cayenne and 1/2 teaspoon salt and mix with your hands until combined. Dampen your hands and shape the mixture into 36 mini meatballs (about 1 inch each); arrange on the prepared baking sheet. Bake until browned and cooked through, about 12 minutes.
• Meanwhile, melt the butter in a Dutch oven or large pot over medium-high heat. Add the remaining scallions and cook until wilted, 1 minute. Add the chicken broth, hot sauce and ketchup; bring to a boil, then reduce the heat to medium low. Simmer until the sauce thickens slightly, about 8 minutes. Add the meatballs; simmer until tender, about 8 more minutes.
• Mix the blue cheese and the remaining 3/4 cup plus 2 tablespoons sour cream in a medium bowl. Cut the remaining 2 carrots and 2 celery stalks into sticks. Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.

Steps:

• Pre-heat oven to 400ºF.
• In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
• Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls - you should have sixteen meatballs in total.
• Wash your hands after handling the raw poultry.
• Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
• Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
• While the meatballs are baking, melt the butter in a large skillet over medium heat.
• Add the hot sauce and whisk to combine.
• Toss the baked meatballs in the hot sauce to coat.
• Serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.