These buffalo turkey meatballs are an easy, savory and spicy dish to make either as a dinner or an appetizer any day of the week. Bust out your frying pan or cast iron skillet and be prepared for a one dish wonder that will please anyone with a hankering for buffalo sauce. This recipe is Paleo, Whole 30 and Keto friendly.
I am a lover of all things buffalo flavored, so it comes as no surprise that when Primal Kitchen launched their own buffalo sauce I had to try it. Even better, Costco sells it! Hello Costco! Seriously, I have an obsession when it comes to Costco, but that is a whole different story for another day. Whole Foods and Target also sell Primal Kitchen brand items, but for this recipe you can substitute with Frank’s Red Hot as well. Whatever floats your boat.
To make this dish finely chop the celery and carrots into small pieces. Then mince 1 clove of garlic. Over medium heat put in a tablespoon of avocado oil, and toss in the celery, carrots and garlic. Be sure to stir the veggies frequently to prevent the garlic from burning. Once everything is tender remove them from the heat and add into a medium sized mixing bowl.
To the veggies add the ground turkey, egg, almond flour, onion powder, salt and paprika. Combine the meatball mixture thoroughly, and then form into about 12 meatballs. Return the skillet to medium heat and place the meatballs in while spreading them out to prevent overcrowding. Let the meatballs cook evenly on all sides for about 10 minutes to brown and lightly crisp. Then, I turn the heat down to low and cover them to steam for about 8 more minutes until cooked through. Remove the meatballs from the pan, and add in the ghee and buffalo sauce and stir it all together to get all the browned bits and juices into the sauce for extra flavor. Then add the meatballs back in and remove the skillet from the heat. Top with a drizzle of ranch dressing and sliced green onions.
I will serve these meatballs as is with cut up celery and carrots for an appetizer, or serve over cauliflower rice with some sliced avocado for dinner. My sons are not into the whole buffalo thing yet, so for them I just leave a few meatballs aside before I add the sauce.
Buffalo Turkey Meatballs
Makes 12 meatballs (about 3-4 servings)
- 1/4 cup of finely chopped carrots
- 1/4 cup of finely chopped celery
- 1 tablespoon of avocado oil
- 1 minced garlic clove
- 1 pound of ground turkey
- 1 egg
- 1/4 cup of almond flour
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 3/4 cup of Buffalo Sauce
- 2 tablespoons of ghee or grass fed butter (if Keto)
- Optional: Compliant ranch dressing and green onions for garnish
- Over medium heat add the avocado oil to the skillet
- Add in the minced garlic and finely chopped carrot and celery, and stir frequently to prevent the garlic from burning
- Once the veggie mixture is tender remove from the heat and toss it into a medium sized mixing bowl
- Add the turkey, egg, almond flour, onion powder, salt, and paprika to the mixing bowl and thoroughly combine. Once combined, form about 12 meatballs
- Return the skillet to medium heat and drop in the meatballs. Rotate them around the pan every so often so that they brown on all sides (about 10 minutes)
- Reduce the heat to low and cover so they can steam to finish cooking for about another 8 additional minutes or until cooked through
- Remove the meatballs from the pan, and add the ghee and buffalo sauce to the skillet
- Scrape up any of the crispy pieces for some extra flavor and mix the sauce until the ghee is completely blended in
- Add the meatballs back to the skillet, mix and turn the heat off
- Garnish with some ranch dressing and chopped green onion