Like any good midwestern girl, I have two main condiments that I will put on any and every dish: hot sauce, and ranch. No matter what it is I’m making, those two sauces will always come in clutch to amp up the flavor. With these Buffalo Turkey Meatballs, it offers so much punch that you can pair it with super simple sides and in about 30 minutes you have made an easy and delicious weeknight dinner! Follow below for step by step ingredients, or scroll to the bottom for a recipe card (yay, something new!) Let me know if you love the card option and I can start adding that to new posts!
First gather all of your ingredients for your meatballs. I like to use almond flour for my meatballs because I feel like it gives the meatball a smoother texture than I get with breadcrumbs or panko.
Once your meat mixture is combined, scoop out your meatballs. I prefer to use my cookie scoop for this so I can get a consistent size throughout. Once your meatballs are all formed, brown them in a hot skillet. Turn them often so they brown on all sides. They may not be cooked all the way through, so I put mine into a 350° oven while I prepare the sauce.
For the sauce, I keep it simple. Just hot sauce, butter, salt and pepper. Wipe out your skillet and add the sauce ingredients. Reduce the heat and let the butter melt and the sauce come together. It won’t take long, but keep stirring it to keep it from burning. If it’s getting too hot too fast, turn it down even more.
Add your cooked meatballs to the skillet. Stir them often to coat them on all sides with the hot sauce mixture.
And there you have it! I served these with jasmine rice and a side salad, and they were a huge hit! My husband and I had leftover meatballs for 2 days with this, and I could have easily eaten them another week without complaint. Serving them on skewers immediately made my kids excited for dinner-because everything tastes better on a stick. There’s a parenting hack for you!