Buffalo Turkey Meatballs are an ideal game-day appetizer. They offer a lighter alternative to classic buffalo wings—less fat, baked instead of fried—and they’re incredibly easy to prepare.
One morning my husband heard a cooking show about Super Bowl recipes and insisted I post a game-friendly dish right away. I love when he gets involved with ideas—he even suggested buffalo cauliflower—but I remembered making buffalo turkey meatballs a few seasons ago and how everyone raved about them. They’re simple, flavorful, and perfect for serving a crowd.
I’ve served these meatballs a few different ways over the years—plain with dipping sauce, inside lettuce wraps, or alongside crisp celery and carrot sticks. They’re versatile, and because they’re baked, cleanup is easy. Below are some additional lighter game-day recipe ideas I sometimes pair with these meatballs:
- Margarita pizza quesadilla;
- Cauliflower crust pizza bites;
- Guacamole with feta cheese;
- Chipotle hummus with roasted pine nuts;
- Crispy baked chicken tenders with honey mustard;
- Open-face mushroom and cheese sandwich.
The method for these buffalo turkey meatballs is straightforward: combine the ingredients, form small balls, bake, then toss in a warm buffalo sauce. Because they’re baked on a rack, they brown nicely without frying or splattering oil. You’ll have juicy, well-textured meatballs with that tangy buffalo flavor.
Buffalo Turkey Meatballs
These baked buffalo turkey meatballs are a great make-ahead appetizer and an easy way to feed a group. The recipe yields about 25–26 small meatballs, perfect for serving with toothpicks and dipping sauce.
Ingredients
- 1 lb ground turkey
- 1 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 egg
- 1/4 large onion, grated (or 1/2 small)
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Cooking spray
- 2 tablespoons butter
- 1/2 cup hot buffalo sauce (for example, Frank’s)
Instructions
- Preheat the oven to 400°F (about 200°C).
- In a large bowl, combine the ground turkey, panko breadcrumbs, Parmesan, egg, grated onion, chopped parsley, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined—over-mixing can make the meatballs dense.
- Prepare a baking sheet fitted with a rack and spray it generously with cooking spray.
- Using a tablespoon, scoop and roll the mixture into small meatballs (wetting your hands slightly helps). You should end up with roughly 25–26 meatballs.
- Place the meatballs on the prepared rack. Lightly spray or brush them with olive oil.
- Bake for about 25 minutes, until cooked through and starting to brown.
- While the meatballs bake, melt the butter in a skillet and stir in the hot buffalo sauce until well combined and heated.
- Remove the cooked meatballs from the oven and transfer them off the rack (they can stick if left on). Add the meatballs to the skillet and toss to coat evenly in the buffalo sauce.
- Arrange the sauced meatballs on a serving platter, add toothpicks for easy grabbing, and serve with blue cheese dressing and sliced celery and carrot sticks.
Tip: keep the meatballs small so they cook evenly and are easy to pick up. If you’d like a milder flavor, reduce the hot sauce quantity when tossing the meatballs; for extra heat, add a splash of hot sauce to the mixture before forming the meatballs.
Storage and reheating: refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or reheat in a skillet over medium-low heat to preserve texture. You can also prepare the meatballs ahead of time and finish them in the sauce just before serving.
These buffalo turkey meatballs are always a crowd-pleaser—flavorful, easier to eat than wings, and lighter thanks to baking and lean turkey. Whether you’re hosting a big game party or just want a tasty appetizer, they’re worth making.
More turkey recipe ideas
- Turkey meatballs with Alfredo and asparagus;
- Turkey-stuffed acorn squash;
- Slow cooker turkey breast;
- Leftover turkey Spanish rice;
- Leftover turkey soup;
- Maple mustard glazed turkey;
- Fall harvest roasted turkey breast;
- Leftover turkey sandwich.
Author: Edyta