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This Weight Watchers Buffalo Turkey Meatballs recipe is a family favorite. A delicious appetizer or main dish paired with a salad, these meatballs without the sauce are zero points per serving.
Updated February 2023 for new WW Program
Weight Watchers Meatballs
Believe it or not, the meatballs in this recipe are ZERO points without the sauce. Be sure to use lean ground turkey or chicken breast if you want these to be zero points.
Use this meatball recipe for Buffalo meatballs, as we did here, or use them with pasta or spaghetti squash and sauce.
Weight Watchers Buffalo Turkey Meatballs Points
This Buffalo Turkey Meatballs recipe makes 16 meatballs and each serving is 2 meatballs.
We used Anchor Bar Medium Buffalo sauce because it’s so creamy and delicious. However, if you use Frank’s hot sauce, or leave off the hot sauce, this recipe is an amazing zero points.
Anchor Bar Frank & Teressa’s Original Buffalo Wing Sauce Medium Recipe 12oz
Anchor Bar 5 Pack Gift Box
Frank’s RedHot Original Cayenne Pepper Sauce, 12 Fl Oz, Pack of 2
Frank’s RedHot Hot Buffalo Wings Sauce, 12 fl oz
Weight Watchers Buffalo Turkey Meatballs
Make this delicious meatball recipe as a hearty appetizer or a tasty dinner. These meatballs are a serving of 2 meatballs. The meatballs without sauce are zero points.
Gather all ingredients.
Bake meatballs until fully cooked, then pour the Buffalo sauce on the cooked meatballs.
Print Recipe
4.38 from 8 votes
Weight Watchers Buffalo Turkey Meatballs
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dinner
Servings: 8
Calories: 83kcal
Author: www.theholymess.com
Ingredients
- 1 lb. ground turkey breast Use 99% fat free turkey breast
- 1 Egg Beaten
- 1 tablespoon Almond Flour
- 1 tablespoon Miracle Whip Light
- 5 Green Onion chopped
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- 1 teaspoon Sea Salt
- 1 teaspoon Cilantro
- 1 1/4 cup Buffalo Wing Sauce
- 1/2 cup Fat Free Ranch for dipping
Instructions
Mix all ingredients, except buffalo sauce, in a large mixing bowl.
Combine well.
Roll into 1 and 1/2 inch balls with your hands. Make 16 meatballs.
Place on a greased cooking sheet.
Bake at 400 degrees for 20 minutes.
Remove from cookie sheet and place in a skillet on medium heat.
Add in buffalo sauce and stir until well coated and warm.
Remove from heat.
Serve and enjoy!
Nutrition
Calories: 83kcal | Carbohydrates: 2g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 1495mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1.4mg | Calcium: 12mg | Iron: 0.7mg
The Points value of these recipes was calculated by this web site and is provided for informational purposes only. This is not an endorsem*nt, sponsorship or approval of this website or its recipes by WW International, Inc.
Frequently Asked Questions about Meatballs
What sides can you eat with meatballs?
There are so many options to go along with meatballs. You can choose from pasta, salad, noodles, rice, and a variety of your favorite vegetables.
Do you turn meatballs when baking?
This depends on the recipe, but it’s often unnecessary. Bake meatballs for 15 to 20 minutes at 400 degrees. If you would like to turn them halfway through the baking process, do so gently with a spatula. They are rounder and more evenly browned if you turn them, but doing so isn’t necessary.
Why are my meatballs mushy?
Most meatball recipes call for using bread crumbs and eggs. My recipe uses almond flour instead of bread crumbs. Too much bread crumbs make them too loose, and not enough bread crumbs won’t help them hold together. Often, soggy meatballs are from too much egg in the recipe.
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Pin this WW Appetizer for Later
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About Sara
Sara is a writer, speaker, and 100+ pound weight loss success story. Her website, The Holy Mess, reaches millions of readers every year. She guides women to healthy weight loss, with an impressive 40,000+ people having completed her group weight loss challenges to date. Click here to read Sara's amazing 100 pound weight loss story. Send Sara a message at sara@theholymess.com.
