Every once in awhile I crave buffalo wings but not because of the chicken itself. It’s because my tastebuds want to taste the vinegary notes of the buffalo sauce on them. So, I was perusing Pinterest and saw a recipe for Taco Meatballs and thought to myself, “If someone can make Taco Meatballs, I can certainly make Buffalo Meatballs!”  So, I did and this is what I came up with. The other great thing about these is that they are not pan fried. I baked them in a 12 count muffin tin. Baking them helped me not make a huge mess and I didn’t have to add any other fat (except cooking spray to the tin) to  keep these babies from sticking.

Buffalo Meatballs

For Meatballs:

  • 1lb Extra Lean ground Turkey
  • 2 Tbsp ground cumin
  • 2Tbsp garlic powder
  • 1 Tbsp ground black pepper
  • 1 Tbsp chili powder
  • 2 Tbsp of Ranch Dressing Powder 
  • 1 egg
  • ½ cup Panko bread crumbs

For sauce:

Preheat Oven to 350 degrees

  1. Spray a  12 count muffin tin with cooking spray and set aside.
  2. Mix all the ingredients for the meatballs in a large bowl.
  3. Make meatballs about the size of a golf ball and place into the muffin tin.
  4. Bake for 25 minutes

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While the meatballs are baking, prepare the buffalo sauce:

  1. Melt 2 Tbsp of butter in a small saucepan
  2. Pour in Flyin’ Saucy sauce and stir until heated.

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When the meatballs are done remove them from the pan, carefully, they are hot (I used a fork) and pour the sauce over them. Push the meatballs around to make sure they get completely covered in sauce.

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The meatballs were moist and the spices in the turkey really popped combined with the buffalo sauce.

I served my meatballs with a fresh cabbage slaw and a tiny bit of ranch dressing to help with the mild heat from the sauce. The sauce is REALLY mild but has a tiny kick of spice in the end notes of it’s flavor.

These are great for watching the game with friends or for a light and spicy dinner.  For me, personally, it’s comfort food.

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Hope you’ll get to make them!

~Mrs Galvan~