Ingredients
Scale
For the Meatballs:
- 1½ pounds ground turkey (93% lean works best)
- ½ cup panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
For the Buffalo Sauce:
- ½ cup buffalo sauce (Frank’s RedHot recommended)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey (optional, for less heat)
For the Ranch Greek Yogurt:
- 1 cup plain Greek yogurt (full-fat or 2%)
- 2 tablespoons ranch seasoning mix
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
For Serving:
- Celery sticks
- Carrot sticks (optional)
- Extra buffalo sauce for drizzling
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground turkey, panko breadcrumbs, egg, minced garlic, onion powder, salt, pepper, and parsley. Mix gently with your hands until just combined—don’t overwork the meat or your meatballs will be tough.
- Roll the mixture into meatballs about 1½ inches in diameter (roughly the size of a golf ball). You should get about 24 meatballs. Place them on the prepared baking sheet, spacing them about an inch apart.
- Bake for 18-20 minutes, until the meatballs are golden brown and cooked through (internal temperature should reach 165°F).
- While the meatballs bake, make your buffalo sauce by whisking together the buffalo sauce, melted butter, and honey (if using) in a large bowl.
- For the ranch yogurt, stir together the Greek yogurt, ranch seasoning, fresh dill, and lemon juice in a small bowl. Taste and adjust with salt and pepper if needed. Refrigerate until ready to serve.
- Once the meatballs are done, transfer them immediately to the bowl with buffalo sauce. Toss gently to coat each meatball evenly.
- Arrange the buffalo meatballs on a serving platter with the ranch yogurt dip in the center. Surround with celery sticks and carrot sticks for scooping and cooling down between bites.
- Serve hot and watch them disappear. Any leftovers can be stored in an airtight container in the fridge for up to 3 days—just reheat in the oven at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
