Living in the Buffalo region, we love our chicken wings! We are the home of Frank & Teressa’s Anchor Bar Original Chicken Wings which is the inspiration for my Buffalo Turkey Meatballs. It is a fabulous twist on traditional Meatballs using Anchor Bar Wing Sauce!
1/2cupOriginal Anchor Bar Wing Sauceyour favorite heat
2Scallionsfinely chopped, optional
Blue Cheese Dip:
1/2cupCrumbled Blue Cheese2 ounces
Carrots and Celery
Mix 2 tablespoons sour cream and egg until smooth in a large bowl and then add the Panko; let sit 5 minutes.
Add shredded carrot and diced celery into the bowl with the Panko mixture.
Add the ground turkey, basil, garlic, pepper, salt and mix with your hands until combined.
Dampen your hands and shape the mixture into desired size. You can make mini meatballs for an appetizer or regular size.
Add olive oil in a casserole cookware heating over medium-high heat.
Add prepared turkey meatballs in small batches to brown.
While the meatballs are browning mix together the Chicken Broth, Buffalo Wing Sauce and Ketchup in a medium sized bowl.
Once the meatballs are brown pour the Wing Sauce mixture over them. Bring to a boil, then reduce the heat to medium low.
Cover, simmer until tender and cooked through using an Instant read meat thermometer.
At the end add the scallions.
Blue Cheese Dip:
Mix the blue cheese and sour cream in a small bowl.
Transfer the meatballs to a bowl and serve with the vegetable sticks and blue cheese dip.
Calories include the Blue Cheese Dip but not additional vegetables served with the dip. Calories will change depending upon how many meatballs made from this recipe. The budget friendly price of 80 cents a meatball does not include the Blue Cheese Dip.