These Crockpot Buffalo Turkey Meatballs are the perfect balance of spicy, tangy, and juicy. They're an easy, protein-packed dish that’s perfect for game day, meal prep, or a crowd-pleasing appetizer!
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If you’re looking for a crowd-pleasing appetizer or an easy weeknight dinner with a spicy kick, these Crockpot Buffalo Turkey Meatballs are the perfect solution! Made with lean ground turkey, seasoned to perfection, and slow-cooked in a rich, tangy buffalo sauce, they’re juicy, flavorful, and incredibly simple to make. Whether you're serving them at a party, meal prepping for the week, or just craving something deliciously bold, this recipe is a must-try. Grab your slow cooker and get ready for a dish that’s as effortless as it is irresistible!
Besides being easy and super tasty, this recipe is Whole30, gluten free, and Paleo friendly, truly making it the perfect dish to bring to a potluck or game day party. I love serving them with a side of ranch and a side of air fryer sweet potato wedges!
Ingredients
Substitutions
Ground turkey- I like to use lean ground turkey (usually 97/3). You can use lean ground chicken if you don't have ground turkey. If you use 99% ground turkey or ground chicken your meatballs might be slightly dry. Having a little extra fat helps keep them from drying out. You can also make this with ground beef if you don't have turkey or chicken.
Hot sauce- I love using Frank's Red Hot Sauce, but you can use whatever brand you like or bottled buffalo sauce like Frank's Buffalo Sauce or Primal Kitchen's Buffalo Sauce. Any buffalo wing sauce will work; just make sure to read your labels if you want to keep this a Whole30 or Paleo-friendly recipe.
Almond flour- You can substitute gluten-free breadcrumbs or gluten-free panko breadcrumbs. I have not tried this recipe with any other gluten-free flour, but I would suggest sticking with almond flour, breadcrumbs, or panko. If you substitute gluten-free breadcrumbs or gluten-free panko, then this recipe will no longer be Whole30 or Paleo.
Onion- I like to use yellow onion but you can use red onion or even green onions.
Step by Step
- Dice the celery and onion.
- Combine ground turkey, one large egg, celery, onion, garlic powder, onion powder, dill, salt, pepper, and one cup almond flour in a large bowl (make sure to not over mix or your meatball will end up tough).
- Using your hands or a cookie scoop, roll the mixture into one inch balls, and in a single layer line the bottom of your slow cooker with the buffalo meatballs.
- Cover the meatballs with hot sauce and cook on high for 2 hours or low for 4 hours.
- When the meatballs are done cooking, use a spoon to skim the fat off the top of the sauce.
- Place the cooked meatballs on a plate and pour the remaining ½ cup buffalo sauce over the meatballs.
Serve with toothpicks and a side of ranch. Or see other serving suggestions below.
How do I keep meatballs from sticking to my hands?
I like to keep a small bowl of water next to me while rolling the meatballs so I can easily dip my fingers in the water to keep the meat from sticking to my hands.
Tips
- The meat mixture will be sticky so I like to keep a small bowl of water next to me while I'm rolling the meatballs. Dip your fingers in the water to help prevent the meatball mixture from sticking to your hands.
- When the meatballs are done cooking there will be a layer of fat on the top of the sauce/meatballs. I use a spoon to skim as much of the fat off the top as I can before adding extra hot sauce for serving.
Storing and reheating
You can store these in an airtight container in the fridge for up to 5 days.
I usually reheat these in the microwave and they still taste great! You can also reheat them in the oven at 350 degrees Fahrenheit for 10-15 minutes or until warmed through.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Crockpot Buffalo Turkey Meatballs (Gluten Free, Whole30)
Ingredients
- 2 pounds ground turkey I use 97/3
- 1 egg
- 1 celery stalk diced
- ¼ cup onion diced
- 1 cup almond flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon pepper
- ½ teaspoon salt
- 2 cups hot sauce (1 ½ cups will be used while cooking and ½ cup will be used after they are cooked) I use Frank's Original Hot Sauce
Instructions
- Dice the celery and onion
- Add the celery, onion, ground turkey, egg, almond flour, and seasonings to a large mixing bowl and combine. Make sure not to over mix or the meatballs will get tough.
- Using your hands, roll the mixture into one inch balls and place in the bottom of your crockpot
- Cover the meatballs with 1 and ½ cups of hot sauce and cook for 2 hours on high or 4 hours on low
- When the meatballs are done cooking, use a spoon to skim the fat off the top of the sauce
- Add the meatballs to a plate and pour the remaining ½ cup of hot sauce on top
Notes
- The meat mixture will be sticky so I like to keep a small bowl of water next to me while I'm rolling the meatballs. I dip my fingers in the water to help me have clean hands and keeping your fingers wet will help prevent the meatball mixture from sticking to your hands.
- When the meatballs are done cooking there will be a layer of fat on the top of the sauce/meatballs. I use a spoon to skim as much of the fat off the top as I can before adding extra hot sauce for serving.
Nutrition
*nutrition information is an approximate
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Shara
Can’t wait to have this for SB Sunday!!
Kaleena Martinez
They are perfect for Super Bowl Sunday! Hope you love them!
Kacee
So good! Crave these constantly!! Thanks for the recipe!
Kaleena Martinez
Hi Kacee! I am so happy that you like these! xo Kaleena