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High Protein Buffalo Turkey Meatballs - Spicy, Juicy, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey (93% lean works best; about 2 pounds)
  • Eggs (2 large, for binding)
  • Almond flour or whole-wheat breadcrumbs (1/2 cup; choose based on preference)
  • Plain Greek yogurt (2 tablespoons, for moisture)
  • Buffalo sauce (1 cup; choose your favorite brand)
  • Unsalted butter or ghee (2 tablespoons; optional but classic for buffalo flavor)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Smoked paprika (1 teaspoon)
  • Kosher salt (1 to 1 1/4 teaspoons, to taste)
  • Black pepper (1/2 teaspoon)
  • Chopped fresh parsley or chives (2 tablespoons, optional)
  • Olive oil spray or a little oil for greasing
  • Optional for serving: crumbled blue cheese or feta, sliced celery, carrot sticks, ranch or blue cheese dressing

Method
 

  1. Preheat and prep: Heat the oven to 400°F (205°C). Line a sheet pan with parchment paper or lightly oil it. If air-frying, preheat to 380°F (193°C) and coat the basket with oil spray.
  2. Make the buffalo glaze: In a small saucepan over low heat, warm the buffalo sauce with butter or ghee until melted and smooth. Turn off the heat. Reserve 2–3 tablespoons for brushing.
  3. Mix the meatball base: In a large bowl, combine ground turkey, eggs, almond flour or breadcrumbs, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, pepper, and herbs if using. Stir gently until just combined. Do not overmix or the meatballs can turn tough.
  4. Shape the meatballs: Lightly wet your hands and form 24–28 meatballs (about 1.5 tablespoons each). Place them evenly on the prepared pan or air-fryer basket.
  5. Bake or air-fry: Oven: Bake 12–15 minutes, until the centers reach 165°F (74°C). For extra browning, broil 1–2 minutes at the end.
  6. Air fryer: Cook 9–11 minutes, shaking or flipping halfway, to an internal temp of 165°F (74°C).
  7. Glaze and finish: Brush the hot meatballs with the reserved buffalo sauce to help it cling, then toss them in the warm saucepan of remaining sauce until well coated.
  8. Serve: Top with crumbled blue cheese or a drizzle of ranch if you like. Add celery and carrot sticks on the side for crunch.