Can I use ground chicken instead of turkey?

Yes, ground chicken works just as well and will give you a similar texture and flavor profile. Just make sure to use a lean variety and watch the cooking time, as ground chicken can cook a little faster.

Do I have to brown the meatballs before slow cooking?

Technically, you could skip the browning, but it’s worth the few extra minutes. Browning gives the meatballs a flavorful crust and helps them stay together during slow cooking.

What buffalo sauce should I use?

Use a buffalo sauce you love, as its flavor will really stand out. Go classic with Frank’s RedHot, or pick any heat level and brand that suits your taste. Avoid straight hot sauce—it won’t provide the same creamy texture or tang.

Can I double this recipe?

Absolutely! As long as your slow cooker is large enough, just double the ingredients. You may need to add a little more cooking time, and be sure the sauce evenly coats all the meatballs.

Light Crock Pot Buffalo Turkey Meatballs Recipe

If you love the spicy, tangy flavors of buffalo wings but want something lighter and easier to pull together, these Light Crock Pot Buffalo Turkey Meatballs are about to become your new weeknight favorite. Juicy and tender, with hints of savory onion and a decadent touch of bleu cheese, these meatballs are a breeze to make and deliver loads of flavor with minimal effort. Just a bit of hands-on time and your slow cooker does the heavy lifting, so you can get dinner on the table without breaking a sweat. Busy evenings just got a whole lot tastier!

Why You’ll Love This Recipe

Effortless Preparation: Mix, roll, brown, and let the Crock Pot do the work. No fuss, no hovering over the stove.
Lighter Take on a Classic: Made with lean ground turkey and oats, these meatballs are packed with protein and less heavy than traditional options.
Big, Bold Flavors: Blue cheese, buffalo sauce, and a little garlic add that irresistible punch that buffalo fans crave.
Perfect for Entertaining or Meal Prep: Serve as a party appetizer, game day snack, or make ahead for easy lunches.

Ingredients You’ll Need

Lean Ground Turkey: The star of the show! Using lean turkey keeps the meatballs juicy but light.
Old Fashioned Oats: These oats act as a binder, keeping the meatballs tender while sneaking in a bit of wholesome fiber.
Egg: Essential for holding everything together—no crumbly meatballs here.
Diced Onion: Adds a pop of savory sweetness and moisture. Use a fine dice for best texture.
Bleu Cheese Crumbles: This is the secret to big flavor—just enough for richness and a little tang.
Diced Garlic: Brings subtle warmth and depth to each bite. Fresh is best, but jarred works in a pinch.
Buffalo Wing Sauce: The key to that spicy, tangy coating. Choose your favorite brand for signature heat.
Non-Stick Spray: For browning the meatballs and ensuring easy cleanup.

Tip: If you’re not a big fan of blue cheese, don’t worry—you can use feta or leave it out entirely for a milder meatball. Likewise, adjust the buffalo sauce to your spice tolerance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Mild: Not a fan of too much heat? Opt for a mild buffalo sauce or cut the sauce with a splash of honey or Greek yogurt.

Cheese Swap: Try feta or even shredded mozzarella if blue cheese isn’t your thing.

Add Veggies: Shredded zucchini or carrots can be mixed into the turkey for extra nutrition and moisture. Just squeeze out any excess liquid first.

Different Protein: Substitute ground chicken for turkey, or use a plant-based ground for a vegetarian twist (skip the egg or use a vegan alternative).

How to Make Light Crock Pot Buffalo Turkey Meatballs

Step 1: Mix the Meatball Ingredients

In a mixing bowl, combine ground turkey, oats, egg, finely diced onion, blue cheese crumbles, and diced garlic. Use your hands for the most thorough and gentle mixing—it’s quick and helps everything blend perfectly.

Step 2: Form the Meatballs

Shape the meatball mixture into balls about 1.5 inches in size. You should end up with around 18 meatballs, perfect for a family dinner or sharing with friends.

Step 3: Brown the Meatballs

Heat a large non-stick skillet over medium-high and give it a spritz of non-stick spray. Place the meatballs in the pan and cook for 2-3 minutes. Flip and cook for another 2-3 minutes just until golden on the outside. Don’t worry if they aren’t cooked through—they’ll finish in the slow cooker.

Step 4: Arrange in Crock Pot

Pour enough buffalo sauce in the bottom of the slow cooker to lightly coat it. Arrange the browned meatballs in the pot, then pour the rest of the buffalo sauce evenly over the top.

Step 5: Slow Cook to Perfection

Cover and cook the meatballs on high for about 2 hours, or on low for 4 hours. The result: tender, juicy meatballs drenched in flavor.

Pro Tips for Making the Recipe

Don’t Overmix: Mix until just combined for the most tender result. Overmixing can make meatballs tough.
Even Sizing: Try to keep the meatballs the same size, so they cook evenly.
Pre-Browning: Browning adds mega flavor, seals in moisture, and helps keep the meatballs together during slow cooking.
Sauce Coverage: Ensure all meatballs are coated in sauce for maximum flavor and juiciness.

How to Serve

These meatballs fit right into so many meals! Here are some ideas:

Appetizer: Pile them on a platter with extra buffalo sauce and toothpicks.
Main Dish: Serve over rice, quinoa, or a bed of crisp greens for a hearty salad.
Sandwich: Tuck into a hoagie roll, drizzle with ranch or more buffalo sauce, and add lettuce for a killer sub.
With Veggies: Roasted broccoli, carrots, or celery sticks on the side can bring out that classic buffalo pairing.

Don’t forget some creamy dressing or dip—ranch or blue cheese are both winners.

Make Ahead and Storage

Storing Leftovers

Keep leftover meatballs (and sauce) in an airtight container in the fridge for up to 4 days. The flavors get even better overnight!

Freezing

This recipe is freezer-friendly! Let the cooked meatballs cool, then freeze in a single layer before transferring to a bag or container. They’ll keep well for up to 3 months.

Reheating

Meatballs can be reheated gently in the microwave, or warmed on the stovetop with a splash of extra sauce to keep them moist. If reheating from frozen, let them thaw in the fridge overnight for best results.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works just as well and will give you a similar texture and flavor profile. Just make sure to use a lean variety and watch the cooking time, as ground chicken can cook a little faster.
Do I have to brown the meatballs before slow cooking?

Technically, you could skip the browning, but it’s worth the few extra minutes. Browning gives the meatballs a flavorful crust and helps them stay together during slow cooking.
What buffalo sauce should I use?

Use a buffalo sauce you love, as its flavor will really stand out. Go classic with Frank’s RedHot, or pick any heat level and brand that suits your taste. Avoid straight hot sauce—it won’t provide the same creamy texture or tang.
Can I double this recipe?

Absolutely! As long as your slow cooker is large enough, just double the ingredients. You may need to add a little more cooking time, and be sure the sauce evenly coats all the meatballs.

Final Thoughts

There’s nothing quite like these Light Crock Pot Buffalo Turkey Meatballs to add excitement (and a kick!) to your dinner routine. Quick to prep, full of fantastic flavors, and endlessly versatile, they’re just the thing for busy days or fun gatherings. Give this recipe a try and feel free to put your own spin on it—with meals this easy and delicious, you’ll be coming back to it again and again. Enjoy every spicy, cheesy bite!