Buffalo Turkey Meatballs with Zucchini

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Buffalo Turkey Meatballs with Zucchini

Kevin Godbee · Nov 7, 2017 · 0 min read

Super delicious Buffalo Turkey Meatballs with thin Zucchini Ribbons sautéed in garlic butter. They were garnished with Ranch and Chives.

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Buffalo Turkey Meatballs with Zucchini
Rated 5 stars5
Serves
4
Cuisine
American
Course
Main

  • Your Rating


Super delicious Buffalo Turkey Meatballs with thin Zucchini Ribbons sautéed in garlic butter. They were garnished with Ranch and Chives.

Nutrition

332 calories
20 grams

Ingredients

Turkey Meatballs: 1 lb. Ground Turkey, 1 Scallion Diced, 1 tablespoon Onion Powder, 1 tablespoon garlic powder, 2 tablespoons mayonnaise, Salt and black pepper to season
Baby Rays Buffalo Wings Sauce
Zucchini ribboned thinly with a mandolin slicer 20g butter, 3-4 garlic cloves finely diced
Garnish: Ranch Sauce, Freshly diced chives

Directions

Prep
15 minutes
Cook
25 minutes
Ready In
40 minutes

  1. Mix the ingredients in a bowl and roll into bite sized Meatballs. Place on a tray and bake for 15 minutes at 180 degrees Celsius. Add some Sweet Baby Rays Buffalo Wings Sauce and cook for a further 10 minutes. Re-coat the cooked sauce over the turkey meat balls until well coated.
  2. Add thin Zucchini ribbons to a pan with melted butter and diced garlic cloves. Cook until sautéed, seasoning well with salt and black pepper. This will only take several minutes. Add to serving plate/bowl and top with turkey Buffalo Meatballs. Drizzle some ranch sauce over the turkey meatballs, garnish with freshly chopped chives and serve immediately. Enjoy!

Super delicious Buffalo Turkey Meatballs with thin Zucchini Ribbons sautéed in garlic butter. They were garnished with Ranch and Chives.

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DISCLAIMER: Kevin, Lori, Abby, & Haley do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner.
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Written by

Kevin Godbee

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

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