Now it just wouldn’t be a Super Bowl party without some buffalo-style appetizers am I right?? But wings were so last month… That’s why it’s all about these buffalo turkey meatballs today babes! (And one fabulous greek yogurt ranch dip!)
The truth is, I’ve been making these babies for years now but just never got around to making them for Charlie until now. (More like was forced to make them this year considering the number of times he brought them up.) But that was no sweat off my back! Making meatballs is probably the easiest thing there is when it comes to hearty appetizers. AND since I’m such a sucker for an easy recipe, it’s pretty obvious as to why they’re my favorite:
- They’re incredibly cheap so you can buy A TON of ingredients and make a boat load of them.
- You can make them the day before and just reheat them the day of.
- They’re hearty enough to fill up all those big growing boys . (At least my boys won’t be satisfied with a measly veggie tray.)
- BUT you can still sneak in a few veggies too! (Hah…sorry boys.)
- Everyone LOVES meatballs!
- And last but not least, you can make them any flavor you want! (BBQ, Asian, Mexican, Italian, etc.)
All you really need is a basic recipe and you’re good to go! So today I’m sharing with you my basic go-to meatball recipe, buffalo-ized! (And yes…that is a real word!)
Tips for making meatballs:
- Try adding different veggies to your meatballs. I always love adding some riced cauliflower, shredded zucchini, chopped spinach or chopped bell pepper to the mix too!
- If only making the mixture and not cooking them the day before, DO NOT add the breadcrumbs until your ready to bake. The breadcrumbs will start soaking up the all the juices if they sit in the mixture overnight. This will cause your meatball to become very dense.
- To reheat for a party, place meatballs in a crock pot and then pour the sauce over them. Turn the crock pot on to low (or use the warm setting if you have it). DO NOT put sauce on them the night before!
Buffalo Turkey Meatballs
For the meatballs:
- 1 lb ground turkey
- 1/2 cup panko breadcrumbs
- 1 egg
- 1/2 small red onion, chopped
- 1 1/2 celery stalks, chopped
- 2 Tbsp water
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup + 1 Tbsp Franks Red Hot Sauce
- 1 Tbsp butter (or ghee)
For the dip:
- 1 cup plain greek yogurt*
- 1 packet ranch seasoning mix
To make meatballs:
- Preheat oven to 350. In a bowl combine turkey, panko, egg, onion, celery, water, garlic powder, salt, pepper and 1 Tbsp of hot sauce. Mix until fully combined.
- Form into 1 inch balls and place on a cookie sheet lined with parchment. Bake for 25-30 minutes.
- While meatballs are cooking, melt the butter/ghee and mix it with 1/4 cup of hot sauce. When the meatballs are done, place them in a large bowl, pour the hot sauce/butter mixture over them and shake until they’re fully coated. Serve immediately!
To make the dip:
- Combine all ingredients in a small bowl and allow to sit for at least 1 hour.**