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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
  

  • 1.5 pounds lean ground turkey (93% or 99%)
  • 1 large egg
  • 1/2 cup breadcrumbs (regular, panko, or quick oats for a lighter option)
  • 1/3 cup finely minced onion
  • 2 cloves garlic, minced
  • 2 tablespoons plain Greek yogurt (adds moisture and protein)
  • 1/4 cup buffalo hot sauce (plus more for tossing)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons chopped fresh parsley (optional)
  • 1 tablespoon olive oil (for greasing the baking sheet)
  • Buffalo glaze: 1/3 cup buffalo hot sauce + 1 tablespoon melted butter or ghee
  • For serving (optional): celery sticks, carrot sticks, crumbled blue cheese or light ranch/blue cheese dressing, green onions

Method
 

  1. Preheat and prep: Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment and lightly brush with olive oil to prevent sticking.
  2. Mix the base: In a large bowl, add ground turkey, egg, breadcrumbs (or oats), minced onion, garlic, Greek yogurt, 1/4 cup buffalo sauce, smoked paprika, onion powder, garlic powder, salt, pepper, and parsley. Use clean hands or a spatula to mix just until combined. Do not overmix or the meatballs can turn tough.
  3. Form the meatballs: Scoop about 2 tablespoons per meatball (a small cookie scoop works well). Roll gently and place on the prepared tray, spacing them out. You should get around 20–22 meatballs.
  4. Bake: Bake for 14–18 minutes, until the centers are cooked through. Internal temperature should reach 165°F (74°C).
  5. Make the glaze: While they bake, whisk 1/3 cup buffalo sauce with 1 tablespoon melted butter (or ghee) in a bowl. For extra heat, add a dash more hot sauce or cayenne. For extra tang, stir in a teaspoon of apple cider vinegar.
  6. Toss to coat: Transfer hot meatballs to a large bowl and pour the buffalo glaze over them. Toss gently until evenly coated. If you want a stickier finish, put them back on the tray and broil for 1–2 minutes.
  7. Serve: Plate with celery and carrots. Drizzle with a little ranch or blue cheese dressing, or sprinkle with crumbled blue cheese and sliced green onions. For a meal, serve over rice, cauliflower rice, or a salad.