Uhm, yum. I don't really need to explain to you just how amazing these buffalo meatballs are. The pictures speak for themselves, yeah? What I will tell you is that these are a healthier, easier, and absolutely amazing way to get your 'buffalo' wing fix without all that guilt.

These would be perfect as an appetizer on game day or just as great served in a meatball sub or as fun little sliders! And no one has to know that they are full of sneaky vegetables and lean turkey meat. Trust me, they won't even realize they're there.

I served mine wrapped up in some romaine leaves, sort of as a meatball lettuce wrap or a bread free meatball sub. Each was topped off with some more hot sauce, a drizzle of blue cheese dressing, and a few more blue cheese crumbles. They were to-die-for and I honestly can't wait to make them again during football season.

I promise you, it's just a coincidence that they are orange and white. Hook'em Horns!

They will also make for an awesome tailgating treat since you can just toss them in the crock pot and go. No fuss, no muss.

Look at those glorious meatballs there, just waiting to be eaten.

Seriously, you won't regret making these!

I used my homemade dry ranch seasoning in these, but you could substitute that for 1 tsp. dry parsley and 1 tsp. dry basil in a pinch.

Skinny Buffalo Meatballs (Crock Pot)
TheSkinnyFork.com

The Skinny:
Servings: 5 • Size: 4 Meatballs • Calories: 223.7 • Fat: 9.4 g • Carb: 6.5 g • Fiber: 0.9 g • Protein: 25.3 g • Sugar: 1 g • Sodium: 2045.9 mg

Ingredients:
Meatballs:
1 1/4 lb. Lean Ground Turkey
2/3 C. Carrots, Shredded
1/4 C. Whole Wheat Bread Crumbs
1/4 C. Red Onion, Minced
1/4 C. Reduced Fat Blue Cheese, Crumbled
1 Egg White
2 Tsp. Dry Ranch Seasoning
2-3 Garlic Cloves, Minced
1/2 Tsp. Black Pepper

1 C. Hot Sauce (I used Frank's.)

Directions:

Combine the ingredients for the meatballs together and gently form into rounded balls using a 2 tbsp. measuring spoon.

Gently place the meatballs into the crock pot.

Top with the hot sauce, close the crock pot and cook on high for 4-6 hours or low for 6-8 hours.

I stirred mine carefully a few times while they were cooking.

Once done, remove from the crock pot and serve!

I wrapped mine in romaine leaves and topped with a little more hot sauce, blue cheese dressing and a few more blue cheese crumbles. Yum!