Buffalo turkey meatballs, perfect for tailgating: Try the recipe
These buffalo turkey meatballs are a must-try for NFL game day.
“The love of buffalo wings and meatballs during sporting events and festivities inspired me to make my recipe for the recipe for buffalo turkey meatballs. I wanted a way my customers could integrate the two without sacrificing their goals for better health and elimination of candida,” says Lisa Richards, a certified nutrition coach and creator of The Candida diet, shares with Fox News. “These meatballs go well with fresh vegetables on a platter with your favorite dip.”
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Get the full recipe below.
Lisa Richards, a certified nutrition coach and creator of The Candida Diet, shares her recipe for Buffalo Turkey Meatballs with Fox News.
(Lisa Richards)
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Buffalo Turkey Meatballs by Lisa Richards
Gives 18 meatballs
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
For meatballs
1 lb. malet turkey
1 egg yolk
1 tbsp. finely chopped onion
1 tbsp. coconut flour
1/2 tsp. paprika, smoked black is recommended
1/2 tsp. salt
1/2 tsp. pepper
Cut cayenne pepper
Cut spit bowl into thin slices for garnish
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For meatball sauce
2 tbsp. apple cider vinegar
2 tbsp. paprika, smoked black is recommended
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/4 tsp. garlic powder
Cut cayenne pepper
3 to 4 tbsp. hot water
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Ranch dressing
1/4 cup plain kefir
1/4 cup plain yogurt
2 tsp. apple cider vinegar
2 tsp. finely chopped chives
2 tsp. finely chopped parsley
Salt and pepper to taste
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Instructions:
1. Make the ranch dressing: Combine all ingredients in a small bowl, whip to combine, serve. Store unused dressing in a covered container in the refrigerator for 2 to 3 days.
2. Preheat oven to 400 ° F. Line a baking sheet lined with parchment paper, set aside.
In a large bowl, add ground turkey, egg yolk, finely chopped onion, coconut flour, paprika, salt, pepper and a pinch of cayenne pepper. Mix with your hands until well blended. Divide the mixture into 18 portions and shape into balls. Place meatballs on a prepared baking sheet, about an inch apart, and bake them for 15 minutes.
4. While the meatballs are baking, make the sauce. Add apple cider vinegar, paprika, salt, onion powder, garlic powder, a pinch of cayenne pepper and 3 tablespoons hot water to another large bowl, whisk to combine. If the sauce is too thick, add additional tablespoons of hot water one at a time to achieve the desired consistency.
5. Take the meatballs out of the oven and put them in the bowl with the sauce, turning gently for coating. Serve meatballs garnished with thin slices of scallion and ranch dressing next to it.
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