Photo of Blue Cheese–Stuffed Buffalo Meatballs by WW

Blue Cheese–Stuffed Buffalo Meatballs

8
6
6
Smartpoints value per serving
Total Time
37 min
Prep
22 min
Cook
15 min
Serves
4
Difficulty
Easy
There’s a fun surprise inside each meatball—a pocket of gooey cheese. We use a combination blue cheese for its rich flavor and cream cheese for its smooth creaminess. In place of the usual breadcrumbs, we fold in instant potato flakes; they’re a fantastic gluten-free option that give the meatballs a hefty texture and more savory flavor. The quick ranch-style yogurt sauce offers a cooling contrast to the heat of the meatballs.

Ingredients

low fat cream cheese

4 Tbsp

blue cheese

2 oz, crumbled

uncooked 99% fat-free ground turkey breast

1 pound(s)

dry potato flakes

½ cup(s)

table salt

¾ tsp, divided

black pepper

½ tsp, divided

uncooked onion(s)

½ small, grated on large holes of a box grater

egg(s)

1 large

plain fat free Greek yogurt

cup(s)

fat free buttermilk

3 Tbsp

chives

1 Tbsp, thinly sliced

garlic powder

¼ tsp

hot pepper sauce

3 Tbsp

apple cider vinegar

1 Tbsp

regular butter

1 Tbsp

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine cream cheese and blue cheese in a small bowl and mash together with a fork.
  3. Combine turkey, potato flakes, ½ tsp salt, ¼ tsp pepper, onion, and egg in a large bowl. Divide mixture into 16 equal portions. Flatten each portion slightly and place about ¾ tsp cheese mixture in the middle. Seal meat tightly around cheese and roll into a ball. Arrange meatballs on baking sheet. Bake until cooked through, about 15 minutes.
  4. Meanwhile, combine yogurt, buttermilk, chives, garlic powder, ¼ tsp salt, and ¼ tsp pepper.
  5. Combine pepper sauce, vinegar, and butter in a large microwave-safe bowl. Cover loosely and microwave on High until butter melts, about 1 minute. Transfer hot meatballs to bowl, and toss to coat with sauce. Serve meatballs with yogurt sauce.
  6. Serving size: 4 meatballs and about 2 Tbsp sauce

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