If you’re craving that classic buffalo wing flavor but want something more substantial, these Buffalo Turkey Meatballs are your answer. They’re tender, packed with flavor, and coated in a tangy, spicy buffalo sauce that’s irresistible. You get all the satisfaction of wings in a neat, juicy package.

Nothing beats a great Buffalo Turkey Meatballs. Whether you're a fan of Dinner Ideas or want to try something from our Chicken Thigh Recipes selection, keep scrolling!

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Why You’ll Love This Buffalo Turkey Meatballs

All the flavor, less mess: Enjoy the buffalo wing experience without sticky fingers.
Surprisingly juicy and tender: Simple tricks ensure a moist bite every time.
Incredibly versatile: Perfect as an appetizer, sandwich, or main course.
Healthier twist on a classic: Lean turkey and baking make it a lighter favorite.

Ingredients & Tools

For the Meatballs:

• 1 lb (450 g) 93% lean ground turkey
• 1/2 cup (50 g) panko breadcrumbs
• 1/4 cup (60 ml) whole milk
• 1 large egg, lightly beaten
• 1/4 cup (30 g) finely grated yellow onion
• 1 large garlic clove, minced
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh parsley

For the Buffalo Sauce:

• 1/2 cup (120 ml) Frank’s RedHot Original Cayenne Pepper Sauce
• 3 tbsp (42 g) unsalted butter, melted
• 1 tbsp honey or maple syrup
• 1 tsp Worcestershire sauce
• 1/2 tsp white vinegar

Tools: A large mixing bowl, a medium mixing bowl, a baking sheet, parchment paper or a silicone baking mat, a small saucepan or microwave-safe bowl, a cookie scoop (optional but helpful).

Notes: Don’t skip the milk and panko panade—it keeps lean turkey moist. Frank’s hot sauce provides the authentic, tangy base flavor.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t use 99% lean turkey. A little bit of fat (93% lean is perfect) is crucial for flavor and moisture. The 99% stuff will almost certainly result in dry, crumbly meatballs, and we want juicy and tender.
• Grate that onion, don’t chop it. Grating the onion on the fine side of a box grater gives you all the flavor and moisture without large, distracting chunks in the final meatball. It makes a huge difference in creating a uniform, delicate texture.
• Why panko and milk? This combination creates a “panade,” a paste that gets mixed into the meat. It acts like a moisture reservoir, absorbing juices during cooking and releasing them back into the meat, which is a lifesaver when working with lean poultry.
• The butter in the sauce is non-negotiable. It’s what transforms sharp, vinegary hot sauce into the rich, glossy, clingy buffalo sauce we all know and love. It helps the sauce coat the meatballs perfectly and mellows the heat just enough.

How to Make Buffalo Turkey Meatballs

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze baked meatballs in a single layer, then transfer to a bag for up to 3 months.
• Reviving: Reheat in a 325°F (165°C) oven until hot; stir sauce if separated.

Serving Suggestions

Complementary Dishes

• A crisp celery and carrot stick platter — The classic, cooling crunch is the perfect textural and temperature contrast to the spicy, warm meatballs. It’s a non-negotiable pairing in my book.
• Creamy, garlicky mashed potatoes or cauliflower mash — The rich, creamy base is a fantastic foil for the tangy heat of the buffalo sauce. The meatballs and sauce essentially become the most flavorful gravy.
• A simple, cold pasta salad — Something with a light, herby vinaigrette provides a refreshing, neutral counterpoint that cleanses the palate between bites of that bold buffalo flavor.

Drinks

• A very cold, crisp lager or pilsner — The carbonation and mild bitterness of a light beer cut through the richness and spice beautifully, making each bite of the meatball taste fresh and new.
• An ice-cown glass of whole milk or a ranch dip — For the non-alcoholic route, the fat in dairy is scientifically proven to neutralize capsaicin (the compound that makes food spicy), offering instant relief and comfort.

Something Sweet

• A classic New York-style cheesecake — After all that spicy, savory intensity, the rich, cool, and slightly tangy creaminess of a dense cheesecake is a heavenly and decadent way to finish the meal.
• Warm, deep-fried mini donuts — The sweet, cinnamon-sugar coating and soft, cakey interior are a delightful and fun contrast to the main event, ending things on a cozy, comforting note.

Top Mistakes to Avoid

• Mistake: Overmixing the meatball mixture. This develops the proteins in the turkey too much, resulting in a dense, rubbery, and tough texture instead of the light and tender bite we’re aiming for. Mix just until you no longer see streaks of individual ingredients.
• Mistake: Skipping the panade (breadcrumb and milk mix). I’ve messed this up before too, thinking I could get away without it. Trust me, you can’t. This is the single most important step for preventing dry turkey meatballs. It’s a simple step with a massive payoff.
• Mistake: Crowding the baking sheet. If the meatballs are too close together, they’ll steam instead of roast. You want that hot air to circulate around each one to create a lightly browned exterior, which adds flavor and helps them hold their shape.
• Mistake: Adding the sauce before baking. If you coat the raw meatballs in sauce and then bake them, the sugars in the sauce will likely burn before the meatballs are cooked through. Always bake them plain, then toss in the sauce while they’re piping hot.

Expert Tips

• Tip: Use a cookie scoop for uniform meatballs. Not only does it make the job faster and less messy, but it ensures all your meatballs are the same size. This is critical for even cooking—no more undercooked giants or overcooked minis.
• Tip: Let the mixture chill. If you have an extra 15 minutes, pop the mixed (but not yet rolled) meatball mixture into the fridge. This helps the breadcrumbs fully hydrate and firms up the fat, making the mixture less sticky and much easier to roll into perfect, round balls.
• Tip: Double the batch and freeze. These meatballs freeze spectacularly well. After baking and cooling, freeze them in a single layer on a tray before transferring to a bag. You can reheat them straight from frozen in the oven or a sauce—a lifesaver for busy nights.
• Tip: Broil for a final finish. For a bit of extra caramelization and a slightly crispier edge, pop the sauced meatballs under the broiler for 1-2 minutes at the very end. Watch them like a hawk, as they can burn quickly!

FAQs

Can I make these Buffalo Turkey Meatballs ahead of time?
Absolutely, you have a couple of great options. You can prepare the meatball mixture, cover it tightly, and keep it in the refrigerator for up to 24 hours before rolling and baking—this can actually improve the flavor. Alternatively, you can fully cook and sauce the meatballs, then gently reheat them in a 350°F (175°C) oven until warmed through. They might release a little liquid upon reheating, but they’ll still taste fantastic.

What can I use instead of panko breadcrumbs?
If you don’t have panko, regular plain breadcrumbs will work in the same quantity. The texture will be slightly denser, but still good. For a gluten-free version, certified gluten-free rolled oats that have been pulsed in a food processor into a coarse meal are an excellent substitute. Just be sure to let the oat and milk mixture sit for a full 10 minutes to soften properly.

My family doesn’t like spicy food. How can I adjust the heat level?
No problem! You have a few levers to pull. First, you can use a mild buffalo sauce or even a barbecue sauce instead of the traditional hot sauce. Second, you can reduce the amount of hot sauce in the recipe and replace it with an equal amount of melted butter. Finally, serve the sauce on the side for dipping, so everyone can control their own spice level.

Can I cook these on the stovetop instead of baking?
You can! Pan-frying will give you a deeper, crispier crust. Heat a tablespoon of oil in a large skillet over medium heat. Cook the meatballs in batches, turning frequently, for about 10-12 minutes until cooked through. Be careful not to crowd the pan. This method is a bit more hands-on but yields a wonderful texture.

What’s the best way to store and reheat leftovers?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. The best way to reheat them is in the oven at 325°F (165°C) for about 10-15 minutes, or until hot. You can also use the microwave, but they may become a bit softer. If the sauce seems to have separated, a quick stir will usually bring it right back together.