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

Description

These Light Crock Pot Buffalo Turkey Meatballs are a healthier, protein-packed alternative to traditional buffalo meatballs. Made with lean ground turkey, oats, and bleu cheese, then slow-cooked in spicy buffalo sauce, they’re perfect as a guilt-free appetizer or snack for game day or parties.

Ingredients

Units Scale

For the Meatballs

1 lb. lean ground turkey (Jennie-O preferred)
1/4 cup old fashioned oats
1 egg
1/2 cup diced onion
1/3 cup bleu cheese crumbles
1/2 tsp. diced garlic

For the Sauce

2/3 cup buffalo wing sauce

Cook Mode Prevent your screen from going dark

Instructions

Mix Ingredients: In a medium bowl, combine the ground turkey, oats, egg, onion, bleu cheese crumbles, and diced garlic. Use your hands to thoroughly mix until the ingredients are well blended and form a cohesive mixture.
Form Meatballs: Divide the mixture and shape it into 18 meatballs, each about 1.5 inches in diameter. Ensure the meatballs are evenly sized for consistent cooking.
Brown Meatballs: Spray a large non-stick skillet with cooking spray and heat over medium-high. Add the meatballs in a single layer and cook for 2-3 minutes, allowing them to brown on one side. Carefully turn each meatball and cook an additional 2-3 minutes to brown the other side. The meatballs will not be fully cooked at this point.
Layer in Crock Pot: Pour just enough buffalo wing sauce into the bottom of a Crock Pot to coat it lightly. Carefully add the browned meatballs to the pot in a single layer, then pour the remaining buffalo sauce over the top of the meatballs, ensuring they are well covered.
Slow Cook: Place the lid on the Crock Pot. Cook the meatballs on high for 2 hours, or set to low and cook for 4 hours. The meatballs will become tender and fully cooked as they soak in the flavorful sauce.
Serve: Once done, serve the buffalo turkey meatballs hot directly from the Crock Pot, optionally garnished with extra bleu cheese or fresh herbs if desired.

Notes

For extra flavor, garnish with additional bleu cheese crumbles before serving.
Use a small ice cream scoop for evenly sized meatballs.
Adjust the buffalo sauce to your preferred level of spice.
Leftovers can be refrigerated for up to 3 days.
Serve with toothpicks as an appetizer or with a salad for a light meal.

Nutrition

Serving Size: 1 meatball
Calories: 55
Sugar: 0g
Sodium: 190mg
Fat: 2.5g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 6g
Cholesterol: 22mg