Buffalo Turkey Meatballs Recipe with Easy Meal Prep Bowls
These Buffalo Turkey Meatballs are the perfect dinner solution for any night of the week and make delicious meal prep bowls to help power you through the week. Made with simple ingredients like ground turkey instead of ground beef and Greek yogurt instead of mayonnaise, these little balls of flavor are guaranteed to be a family favorite- so make extra ;)
Servings: 32 meatballs
Calories: 64kcal
Ingredients
For the Meatballs
- 2 pounds Foster Farms Organic Ground Turkey
- 1 ½ cups Panko breadcrumbs
- 2 large eggs
- 5 cloves garlic - minced
- ½ red onion - finely diced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ cup green onions - thinly sliced
- 2 tablespoon chopped fresh chives - to garnish
For the Buffalo Sauce
- 1 cup Frank's Red Hot Sauce - (or preferred pre-made buffalo sauce of choice)
- ½ cup Greek Yogurt
- 4 tablespoon butter - melted
Meal Prep Bowls
- Cooked rice or spaghetti squash
- Lettuce/cabbage
- Carrot + Celery sticks
- Ranch/Blue cheese dressing
Instructions
For the Meatballs
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl add the Foster Farms Organic Ground Turkey, Panko breadcrumbs, eggs, garlic, chopped red onion, salt, black pepper, Italian seasoning, onion powder, and green onions. Using clean hands (or a mixing spoon), work the ingredients together until fully combined.
- Roll the combined ground turkey mixture together into approximately 1 1/2-inch meatballs. Repeat this process until all mixture has been used, creating approximately 32 meatballs.
- Place meatballs onto the prepared baking sheet and bake for approximately 25 minutes, or until outside is golden, cooked and internal temperature registers 160 degrees.
For the Buffalo Sauce
- In a medium bowl combine the hot sauce and melted butter. Once combined, stir in the Greek yogurt. Set aside in the refrigerator until ready to use.
Assembly + Meal Prep
- Remove the meatballs from the oven and allow them to cool for 3-4 minutes before transferring to a large bowl. Gently toss to coat the meatballs with half the buffalo sauce mixture and garnish with fresh chopped chives, if desired. Serve with noodles, rice, or (shown here) spaghetti squash.
- For the meal prep bowls- Add the desired amount of spaghetti squash, salad, and Buffalo Turkey Meatballs to reusable lunch containers. I added approximately 1 cup cooked spaghetti squash, 5 meatballs, and 1/2 cup salad. Drizzle the meatballs with additional Buffalo sauce and pack with a side of Ranch Dressing or Blue Cheese Dressing, if desired. In separate ziplock bags, pack a handful of carrot and celery sticks. Store all containers in the refrigerator until ready to enjoy.
Notes
- The Nutritional information per serving reflects one meatball with sauce only - not the rest of the sides for the meal prep.
- INSTRUCTIONS on how to cook a spaghetti squash :)
- For these meal prep bowls, I used these reusable meal prep containers with lids and these mini disposable cups with lids for the sauce. Please note- in an effort to reduce waste, I will be researching a more environmentally friendly option (especially when it comes to the sauce containers), but for now, these little plastic cups work fantastic.
Nutrition
Calories: 64kcal | Carbohydrates: 2g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 356mg | Potassium: 106mg | Vitamin A: 90IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.5mg
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