Buffalo Turkey Meatballs
This entire recipe comes in at about 15 WW points for 32 meatballs if you use ground turkey breasts -- so only about 4 points per serving!
Servings: 32 meatballs
Calories:
Ingredients
- For the Buffalo Hot Sauce:
- 1/2 cup hot pepper sauce
- 2 tablespoons unsalted butter melted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- For the Meatballs:
- 1 pound ground turkey breast
- 1/2 cup cooked quinoa
- 2 tablespoons reserved Buffalo Hot Sauce
- 2 tablespoons chopped onion
- 1 teaspoon garlic powder
- Coarse salt and freshly ground black pepper
- Baby carrots and celery sticks for serving
- Blue cheese crumbles for serving
Instructions
- Heat the oven to 350°F. Line a baking sheet with a cooking rack. Spray with nonstick cooking spray. Set aside.
- In a small bowl combine the hot pepper sauce, butter, Worcestershire sauce, and garlic powder. Reserve 2 teaspoons of sauce. Set aside.
- In a large bowl combine the ground turkey, quinoa, onion, reserved hot sauce, and garlic powder. Season with salt and pepper. (To taste and adjust for seasoning, simply cook a teaspoon or so of the mixture in the microwave.)
- To form the meatballs, using a 1/2-ounce ice cream scoop or a tablespoon measure, scoop out the meat mixture and place onto the prepared baking sheet. Repeat until all the meat mixture is used up.
- Transfer to the oven and cook until firm and the temperature reads 165°F on an instant-read thermometer, about 15 minutes. Remove from the oven and let cool slightly. (These can be made ahead up to this point and stored in an airtight container in the refrigerator for up to 3 days.)
- Using a spatula, transfer the meatballs a large bowl. Drizzle with enough Buffalo Hot Sauce to coat. Stir to combine. Serve immediately with toothpicks or skewers, baby carrots, celery, blue cheese crumbles, and remaining hot sauce on the side.