Air Fryer Turkey Buffalo Meatballs
Lean ground turkey meatballs air-fried and tossed in tangy buffalo sauce, make once and enjoy over the week from fridge or freezer with a cool blue cheese dip.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 400g ground turkey, 20g panko, 16g parmesan, 1 egg white, 1 tbsp parsley, 2 grated garlic cloves, 1 tsp smoked paprika, 0.25 tsp onion powder, 0.5 tsp salt, and 0.25 tsp pepper in a bowl. Mix gently with hands until just combined. Roll into 12 even meatballs (38g each) on a tray.
Roast
Preheat air fryer to 200°C for 3 minutes. Arrange all 12 meatballs in a single layer, spray lightly with olive oil, and air-fry 12–14 minutes, shaking halfway, until golden and reaching 74°C internal temperature.
Build
While meatballs cook, whisk 40ml Frank's RedHot, 7g melted butter, 1 tsp white wine vinegar, and 0.25 tsp garlic powder until glossy.
Glaze
Transfer all 12 hot meatballs to a medium bowl and toss thoroughly in buffalo sauce until fully coated.
Finish
Make blue cheese dip by mashing 14g blue cheese into 96g Greek yogurt with 1 tsp lemon juice and a pinch of salt until creamy. Cool meatballs fully on a rack.
Plate
Portion 6 meatballs and 2 tbsp blue cheese dip into each of 2 airtight containers. Refrigerate up to 4 days or freeze up to 60 days. To reheat, air-fry at 180°C for 3 minutes from fridge or 5–7 minutes from frozen until heated through. Serve with celery sticks, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.