4.28 from 11 votes
These Buffalo Turkey Meatballs are low in carbs, gluten-free, and full of flavor!
Buffalo Turkey Meatballs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Main Course, Snack
Servings: 18 meatballs
Author: Lisa Richards
  • 1 lb. ground turkey
  • 1 egg yolk
  • 1 Tbsp. finely chopped onion
  • 1 Tbsp. coconut flour
  • 1/2 tsp. paprika, smoked variety recommended
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Pinch of cayenne
  • Thinly sliced scallions for garnish
Meatball Sauce
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. paprika, smoked variety recommended
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. onion powder
  • 1 1/4 tsp. garlic powder
  • Pinch of cayenne
  • 3 to 4 Tbsp. hot water
Ranch Dressing
  • 1/4 cup plain kefir
  • 1/4 cup plain yogurt
  • 2 tsp. apple cider vinegar
  • 2 tsp. finely minced chives
  • 2 tsp. finely minced parsley
  • Salt and pepper to taste
Directions for Meatballs & Sauce
  1. Preheat oven to 400 degrees F (205 degrees C). Line a rimmed baking sheet with parchment paper, set aside.
  2. In a large bowl, add ground turkey, egg yolk, finely chopped onion, coconut flour, paprika, salt, pepper and a pinch of cayenne. With your hands, mix until well combined. Divide mixture into 18 portions and shape into balls. Place meatballs on prepared baking sheet, about an inch apart and bake for 15 minutes.
  3. While meatballs are baking, make the sauce. In another large bowl, add apple cider vinegar, paprika, salt, onion powder, garlic powder, a pinch of cayenne and 3 tablespoons of hot water, whisk to combine. If sauce is too thick, add additional tablespoons of hot water one at a time to reach desired consistency.
  4. Remove meatballs from oven and add to the bowl of sauce, toss gently to coat. Serve meatballs garnished with thinly sliced scallions and Ranch Dressing on the side.
Directions for Ranch Dressing
  1. Combine all ingredients in a small bowl, whisk to combine, serve. Store unused dressing in a covered container in the refrigerator for 2 to 3 days.