With football season in full swing, these Buffalo Turkey Meatballs are perfect game day appetizers! They’re easy to prepare and only take 30 minutes to prep. Chosen Foods Avocado mayo help keep these meatballs moist and the hot sauce add a spicy kick. This recipe can be easily doubled and kept warm in your crock pot for an awesome Sunday Funday football party.
Buffalo Turkey Meatballs
- 3 cloves garlic, roughly chopped
- 1 cup onion, roughly chopped
- 3 tbsp fresh parsley, roughly chopped
- 2 lbs ground turkey
- ¼ cup Chosen Foods Avocado Oil Mayo
- 1.5 tbsp coconut flour
- 1 ½ tsp salt
- ½ tsp fresh cracked black pepper
- 2 tbsp Buffalo Style Hot Sauce + ½ cup for sauce (we used Frank's Red Hot Sauce)
- ¼ tsp paprika
- 1-2 tbsp Chosen Foods Avocado Oil for frying
In a food processor, add the roughly chopped garlic, onions, and parsley. Pulse to combine and the onions are about the size of a grain of rice (you don't want it to be pureed completely though). Remove the onion mixture from the food processor and drain in a fine mesh sieve. Use a spatula to press as much water out of the onion mixture.
In a large mixing bowl, add the onion mixture and the remaining ingredients. Using your hands or a long handled spatula, mix the meat mixture together until combined. Try not to overwork it too much.
Use a large ice cream scoop to make uniform meatballs. Roll with your hands to make it into shape and set aside. Repeat with remaining meatball mixture.
Heat a cast iron skillet with 1-2 TBSP of avocado oil (or fat of your choice for frying). Brown meatballs for 1 minute on each side. Remove and place into a slow cooker bowl. Repeat for remaining meatballs.
Pour ½ cup hot sauce over the meatballs and set slow cooker on low for 2 hours.
Serve as is or make into sliders!