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Blue Cheese–Stuffed Buffalo Meatballs

Name: Blue Cheese–Stuffed Buffalo Meatballs
Prep time: 22 min
Cook time: 15 min
Total time: 37 min
Yield: 4 servings
Ingredients: 4 Tbsp low fat cream cheese; 2 oz blue cheese crumbled; 1 pound(s) uncooked 99% fat-free ground turkey breast; 0.5 cup(s) dry potato flakes; 0.75 tsp table salt divided; 0.5 tsp black pepper divided; 0.5 small uncooked onion(s) grated on large holes of a box grater; 1 large egg(s); 0.333 cup(s) plain fat free Greek yogurt; 3 Tbsp fat free buttermilk; 1 Tbsp chives thinly sliced; 0.25 tsp garlic powder; 3 Tbsp hot pepper sauce; 1 Tbsp apple cider vinegar; 1 Tbsp regular butter

Smartpoints value per serving

Total Time

37 min

Prep

22 min

Cook

15 min

Serves

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

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

regular butter

1 Tbsp

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Combine cream cheese and blue cheese in a small bowl and mash together with a fork.
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.
Meanwhile, combine yogurt, buttermilk, chives, garlic powder, ¼ tsp salt, and ¼ tsp pepper.
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.
Serving size: 4 meatballs and about 2 Tbsp sauce

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