Crockpot Buffalo Turkey Meatballs
Perfect for game day or an easy weeknight dinner, buffalo turkey meatballs pack all of the flavor of classic buffalo wings and none of the mess!
Servings 12
Ingredients
- 1 pound ground turkey
- 1/2 cup Panko breadcrumbs
- 1/2 white onion grated
- 1 large egg
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 3/4 cup buffalo wing sauce
- blue cheese and ranch dressing for serving
- green onions sliced, for serving
Instructions
- Make the meatballs: In a large bowl, combine ground turkey, breadcrumbs, grated onion, egg, garlic, oregano, basil, salt and pepper.1 pound ground turkey, 1/2 cup Panko breadcrumbs, 1/2 white onion, 1 large egg, 2 cloves garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Using clean hands or a wooden spoon (I prefer to get in there and use my hands!) mix until ingredients are combined, but be careful not to over mix.
- Roll the ground turkey mixture into (24) 1-inch meatballs. You can use a small (1 tablespoon) scoop to easily portion the meatball mixture.
- Brown the meatballs: Add olive oil to a large skillet or deep Dutch oven and heat over medium high heat. Working in batches, brown the meatballs, about 1 to 2 minutes per side (it takes me usually about 2-3 batches to brown all of the meatballs.)1 tablespoon olive oil
- Transfer your browned meatballs to you slow cooker as you finish each batch. The meatballs will not be (and should not be) cooked all the way through after searing them in the pan.
- Add buffalo wing sauce to slow cooker and gently toss with meatballs to combine.3/4 cup buffalo wing sauce
- Cover slow cooker and cook on low for 2 to 3 hours. (The meatballs should be cooked through after 2 hours but can stay in the slow cooker on low for up to 3 hours.) After three hours, change slow cooker setting to warm so meatballs don’t overcook.
- Serve with blue cheese or ranch dressing drizzled over top or on the side for dipping and garnish with a dash of chopped green onions, if desired.blue cheese and ranch dressing, green onions
Notes
You can easily make these meatballs gluten free by substituting gluten free breadcrumbs for the Panko breadcrumbs in equal amounts, or by omitting the breadcrumbs all together and adding an additional egg as a binding agent.
Nutrition
Serving: 2meatballs | Calories: 71kcal | Carbohydrates: 3g | Protein: 10g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 600mg | Potassium: 133mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 32IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 1mg
