Crispy Buffalo Turkey Meatballs with Cooling Herb Yogurt

These turkey meatballs are everything you want from buffalo wings without the bone or the breading. Lean ground turkey is bound with gluten-free breadcrumbs and egg, seared in a hot skillet until deeply golden and crisp on the outside, then tossed in a glossy, tangy buffalo sauce that clings to every nook. A quick swipe of cooling garlic-herb yogurt underneath (or a drizzle on top) tames the heat and adds a creamy, tangy contrast that keeps you reaching for just one more. This recipe is fully gluten-free: make sure your hot sauce, breadcrumbs, and Worcestershire-style sauce are certified gluten-free, since some brands sneak in wheat-based thickeners or malt vinegar. Serve the meatballs over rice, cauliflower rice, or a crisp lettuce wedge with carrot and celery sticks for a satisfying, protein-packed dinner that still feels like game-day food.

Ingredients

• 1 lbGround turkey (93% lean), or ground chicken
• 0.5 cupgluten-free breadcrumbs
• 1 largeegg
• 3 clovesgarlic, minced, divided
• 2 tbspcelery, finely minced
• 2 tbspGreen onion, finely chopped
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper
• 0.5 tspgarlic powder
• 2 tbspolive oil, for searing
• 0.5 cupGluten-free hot sauce (cayenne style), such as certified GF Frank's RedHot
• 3 tbspunsalted butter
• 1 tsphoney, optional, to round out heat
• 1 cupplain Greek yogurt
• 2 tbspfresh dill, finely chopped
• 1 tbspfresh chives, finely chopped
• 1 tbsplemon juice
• 2 tbspCrumbled blue cheese or feta, optional, for garnish

Method

1. In a mixing bowl, combine ground turkey, gluten-free breadcrumbs, egg, 2 minced garlic cloves, celery, green onion, 1/2 teaspoon salt, black pepper, and garlic powder. Mix gently with your hands until just combined; do not overmix.
2. Line a baking sheet with parchment. Roll the turkey mixture into 16-18 evenly sized meatballs, about 1.5 inches each, and place on the sheet.
3. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs on all sides until deeply golden and crisp, about 6-8 minutes per batch. Remove to a plate.
4. Reduce heat to medium-low and return all meatballs to the skillet. Cover and cook until cooked through to an internal temperature of 165°F, about 5-6 minutes more. 6:00
5. Meanwhile, make the buffalo glaze: in a small saucepan over low heat, melt the butter with the hot sauce and honey, whisking until smooth and glossy.
6. In a small bowl, whisk together Greek yogurt, remaining minced garlic, dill, chives, lemon juice, and remaining 1/2 teaspoon salt. Refrigerate until ready to serve.
7. Pour the buffalo glaze over the cooked meatballs in the skillet and toss gently with tongs until every meatball is well coated and glossy.
8. Transfer meatballs to a serving platter, dollop generously with the herb yogurt, and sprinkle with crumbled blue cheese or feta if using. Serve immediately.