Buffalo Sauce Meatballs with Wedge Salad

5 from 1 vote

Buffalo Sauce Meatballs with Wedge Salad

Classic American flavors, turkey meatballs get brightened up by spicy and tangy buffalo sauce and pair well with a cool, crisp, and creamy wedge salad.

Course Main Course

Cuisine American

Keyword american, buffalo, Chicken, dairy-free, dinner, easy, lunch, main, nut-free, salad, turkey

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 444kcal

Author Jenny Ross

Ingredients

Meatballs

1 pound ground turkey
1/4 cup grated Parmesan omit for dairy-free
1/2 cup pork panko
1 teaspoon fish sauce optional, adds umami
1 egg
1 tablespoon gelatin unflavored
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon smoked paprika
1/8 teaspoon black pepper
1/2 cup buffalo sauce or 4 tablespoons Frank’s red hot sauce and 3 tablespoons butter with salt to taste

Salad

1/2 head iceberg lettuce halved, outermost leaves removed, and tough stem cut away
2 servings low fat ranch dressing
2 ribs celery chopped
8 cherry tomatoes quartered
1 teaspoon chives minced

Get Recipe Ingredients

Instructions

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.
Combine all meatball ingredients except buffalo sauce in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs. Place onto baking sheet and bake at 350ºF for about 10 minutes.
Put the buffalo sauce into a large bowl and set aside. When the meatballs are cooked, add to the sauce and toss to coat evenly. Place back onto the baking sheet and broil for about 4-5 minutes just to brown them before serving. If you like a thicker coating of sauce, brush on a second layer about half way through broiling.
Lay a wedge of lettuce onto each serving plate. Drizzle with ranch and then garnish with celery, tomatoes, and chives. Serve meatballs alongside.

Notes

Protein:Energy Quotient [calories]: 3.15

Nutrition