Blue cheese–stuffed Buffalo meatballs
6
Points®
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 ground turkey breast
1 pound(s)
Dried potato flake
½ cup(s)
Table salt
¾ tsp, divided
Black pepper
½ tsp, divided
Onion
½ small, grated on large holes of a box grater
Egg
1 large egg(s)
Plain fat free Greek yogurt
⅓ 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
Unsalted 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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