It’s finally Friday!! What’s everyone doing this weekend? Any fun plans? Last weekend was pretty busy for me so this weekend I’m looking forward to a little R&R. Every once in a while you just need some time to lounge and relax without having anywhere to be, you know?
This week has been super busy for me at work but one thing I look forward to when I come home is cooking dinner with Mike. It gives us time to talk to each other about our day and bond a little bit in the kitchen. On Tuesday I received a super exciting delivery in the mail, my Tessemae condiments that I had ordered! I love Tessemae’s products for multiple reasons but that’s a topic for another night.
One of the condiments I had ordered was wing sauce. I LOVE buffalo wings but unfortunately most sauces have Xanthan Gum in them which I happen to be allergic to. That night my mind was going a hundred miles an hour thinking about recipes I could make using my wing sauce. It’s like when you get a cool new gadget at Christmas and you can’t wait to play with it. I decided on a buffalo turkey meatball salad topped with homemade buffalo blue cheese dressing…yummy! Not only was our dinner delicious but it was also nice to our waistlines 😉 Like I’ve said before, it’s all about finding healthier alternatives to the classic comfort foods. We don’t deprive ourselves in this household but we do make conscious decisions about what we eat. So without further ado, Buffalo Two Ways.
Buffalo Turkey Meatballs – makes 24 meatballs
1.25 lbs ground lean turkey
1/2 cup panko
1/2 cup minced onion
2 tablespoons wing sauce (pay attention to the ingredients!)
Preheat oven to 375 degrees. Combine all ingredients in a large bowl. Form into balls roughly 2 inches in diameter. Place on sprayed baking sheet. Bake for about 20 minutes depending on your oven turning 1/2 way through.
Buffalo Blue Cheese Dressing – makes about 1 cup of dressing
1/2 cup blue cheese crumbles
3 tablespoons wing sauce
6 ounces plain greek yogurt
Squeeze of lemon
Dash of Pepper
Mix everything in a bowl smashing the blue cheese crumbles while mixing. Refrigerate for at least 10 minutes for best results. Store the remaining dressing in a sealed container for up to a week.
We topped our salad with cut up carrots and celery to really get the “buffalo wing” effect. We obviously didn’t eat all 24 meatballs so I put the remaining meatballs in the freezer (in a freezer safe bag) for another night! The meatballs have so much flavor from the sauce and the onions. The next day Mike made a meatball sandwich by putting two of the leftover meatballs on a slice of whole wheat bread, topped it with a slice of pepperjack cheese and a drizzle of dressing. Both of these recipes are so versatile!
Hope you all have a great weekend!! Let me know how you plan on using the meatball and/or dressing recipe.