Slow Cooked Buffalo Turkey Meatballs

Slow Cooked Buffalo Turkey Meatballs

One of my goals for Meg's Paleo Living was to bring clean living and clean eating to people who may not necessarily have a lot of experience in the kitchen. I also know clean eating can be very difficult when your busy schedule is full of family events; it is now late January, so I know that parties surrounding football championships are just around the corner. When I have gone to parties, I am often relieved when I see meatballs in a slow cooker because it means I can snack on protein and skip the chips and gooey, cheesy dips. I also really like buffalo sauce, but am not really a fan of wings, so this recipe is my solution to needing to make healthy party food. You do not even have to tell your guests they are eating clean, they will not even know it based on the delicious turkey meatballs! Get yourself some cute little toothpicks and enjoy your football viewing party.

2 pounds ground turkey meat

2 eggs

1/2 cup coconut flour

1 tablespoon dried parsley

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon onion powder

2 teaspoons garlic powder

2 tablespoons ghee (clarified butter)

1 cup Franks original hot sauce

1-2 tablespoons coconut oil

In a large bowl, mix together the turkey, eggs, coconut flour, parsley, salt, pepper, onion powder and garlic powder. Mix well to make sure the spices are spread evenly throughout the meat. 

I like to use a tablespoon to measure out my meatballs so that they are all equal size. This guarantees they cook evenly.

I like to use a tablespoon to measure out my meatballs so that they are all equal size. This guarantees they cook evenly.

Using a tablespoon, roll out all of the meat balls. I placed them on a cutting board so that they were easy to grab for browning in the pans on the stove. 

I used a tupperware as my bowl of warm water. Made the process of rolling the meatballs easier. Plus I can showcase my girlie apron, ooh la la

I used a tupperware as my bowl of warm water. Made the process of rolling the meatballs easier. Plus I can showcase my girlie apron, ooh la la

MEG'S TIP: I like to keep a little bowl of warm water next to me when I am rolling meatballs. This is an easy way to make sure the meat does not stick to your hands or the measuring spoon. After a couple of meatballs, go ahead and dip your hands and the spoon in the water. This helps prevent the meat from sticking and makes rolling the balls easier. 

In a non-stick skillet, heat the coconut oil over medium heat; add the meatballs 5-6 at a time into the pan. Cook for about 30-45 seconds on each side to brown the meatballs, rotating once or twice to make sure most sides get browned. It is okay if they are not cooked fully, they will cook completely in the slow cooker. Once browned enough, stick the meatballs directly into the slow cooker. Repeat until all the meatballs end up in the slow cooker.

Traditionally buffalo sauce is butter mixed with the Frank's hot sauce. For this version you substitute out the butter for ghee, but you still get that buffalo flavor. 

Traditionally buffalo sauce is butter mixed with the Frank's hot sauce. For this version you substitute out the butter for ghee, but you still get that buffalo flavor. 

Once I started rolling the meatballs, I was concerned 2 pounds of meat would be too much, but it only filled up half the slow cooker. 

Once I started rolling the meatballs, I was concerned 2 pounds of meat would be too much, but it only filled up half the slow cooker. 

In a small pot over low heat, mix the buffalo sauce and ghee together. Whisk together to ensure the ghee is melted. Pour directly over all of the meatballs, making sure to cover all of the meatballs. Place the lid on the slow cooker and set to low for 4 hours, or high for 2 hours. Serve and enjoy! 

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