Turkey Tuesday: Slow Cooker Buffalo Turkey Meatballs

I’m headed to Atlanta today for a quick business trip – as in I’ll be back home tomorrow night. (Yep, that quick.) I’ll be meeting with others in the turkey industry to continue plans on some exciting new ways to promote the consumption of more turkey all year long. But first … Slow Cooker Buffalo Turkey Meatballs!

I loved this recipe because A) It’s meatballs, B) It’s slow cooker meatballs, and C) It only has 5 ingredients (6 if you count the blue cheese dressing).

Did I mention I’m a big fan of meatballs?

Slow Cooker Buffalo Turkey Meatballs would make an awesome party appetizer, or do what we did – make buffalo turkey meatball sliders! (Full disclosure: I didn’t have hoagie buns on hand but I did have smaller dinner rolls, so that’s why we made sliders. Not what I was originally planning, but hey, it worked.)

Enjoy – and stop back soon to say hello!

– Lara –

Slow Cooker Buffalo Turkey Meatballs

Original recipe source: Pillsbury

• 1 pound JENNIE-O® Lean Ground Turkey Breast
• 1 egg
• 1/2 cup Progresso™ panko crispy bread crumbs
• 1 teaspoon celery seed
• 1 cup Buffalo wing sauce
• Blue cheese dressing and celery sticks for serving

In large bowl, combine the ground turkey, egg, bread crumbs and celery seed; mix until well combined. Use cookie scoop to form 1-inch meatballs.

Heat 10- to 12-inch skillet over medium-high heat. Add half of the meatballs; cook on all sides until lightly browned. Place meatballs in slow cooker. Repeat with remaining meatballs.

Pour 1 cup Buffalo wing sauce over browned meatballs in slow cooker. Cover; cook on low heat setting 2 to 3 hours or until meatballs are no longer pink in center and the temperature of the ground turkey reaches 165 degrees F.

Serve meatballs with blue cheese dressing and celery sticks on the side, or scoop a few into your favorite hoagie bun, sprinkle with some freshly grated cheese on top, and you’ve got yummy a meatball sandwich.

Linking up with Whatcha Crockin!