Photo of Blue cheese–stuffed Buffalo meatballs by WW

Blue cheese–stuffed Buffalo meatballs

Total Time
37 min
22 min
15 min
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.


Low fat cream cheese

4 Tbsp

Blue cheese

2 oz, crumbled

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Dried potato flake

½ cup(s)

Table salt

¾ tsp, divided

Black pepper

½ tsp, divided


½ small, grated on large holes of a box grater


1 large egg(s)

Plain fat free Greek yogurt


Fat free buttermilk

3 Tbsp


1 Tbsp, thinly sliced

Garlic powder

¼ tsp

Hot pepper sauce

3 Tbsp

Apple cider vinegar

1 Tbsp

Unsalted butter

1 Tbsp


  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