A Tale of Two Meatballs- Buffalo vs Asian


I’ve been on a meatball kick lately. There’s something about the meal being slightly messy and slightly bite sized/finger-food oriented which makes it fun to cook and enjoy. I am also a large fan of the fact that I can whip this kind of meal up in about 20 minutes with tons of pantry staples and very few specialty store items. The featured image is a buffalo turkey meatball. The image below is a beef Asian meatball lettuce wrap.


Both of these were versatile, flavorful, and simple to whip together when we were ready to eat. You could easily use any ground, lean protein for either recipe as well. Turkey was on sale when I made the buffalo meatballs, and beef was defrosted for the Asian one. You could easily sub all turkey, all beef, or even chicken or pork as desired. While I love both of them, I had to choose the Asian meatballs as my favorite. They were moist, packed with flavor, and the lime-soy sauce drizzled over the top was a flavor punch. I served those as a lettuce wrap, and I would highly recommend serving either that way. It added a nice cool crunch to both flavor profiles.

Buffalo Turkey Meatballs


  • Cooking spray
  • 1 lb ground turkey
  • 1/4 cup panko crumbs
  • 1 large egg
  • 2 scallions, chopped
  • 1/3 cup finely minced celery
  • 1/3 cup finely minced carrot
  • 1 clove crushed garlic
  • Bleu cheese crumbles
  • kosher salt and freshly ground black pepper, to taste
  • 1/3 cup Franks Hot sauce
  • 1-2 tablespoons butter
  • Bleu cheese or ranch dressing for serving


  1. Preheat the oven to 400°F.
  2. Lightly spray a non-stick baking sheet with oil.
  3. In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot, bleu cheese, and garlic; season with salt and pepper, to taste.
  4. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 24-26 round meatballs.
  5. Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.
  6. While cooking, heat hot sauce and butter
  7. Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine.
  8. Serve immediately, drizzled with blue cheese dressing, if desired.

Asian Zing Meatballs


  • Cooking spray
  • For the meatballs:
    • 1/4 cup panko crumbs
    • 1lb lean ground beef
    • 1 large egg
    • 1 tbsp ginger, minced
    • 1 clove garlic, minced
    • 1/2 tsp kosher salt
    • 1/4 cup chopped fresh cilantro
    • 3 scallions, chopped
    • 1 tbsp low sodium soy sauce
    • 2 tsp sesame oil
  • For the Asian Zing Sauce
    • 3 tbsp reduced-sodium soy sauce
    • 1 1/2 teaspoons sesame oil
    • Juice of 1 lime
    • 1 1/2 tbsp water
    • 1 tbsp chopped fresh scallion


  1. Preheat oven to 400 degrees.
  2. Lightly spray pan with cooking spray.
  3. In a bowl, combine the panko, beef, egg, ginger, garlic, salt, cilantro, scallions, soy sauce and sesame oil. Combine thoroughly
  4. Roll the balls so that it yields between 24-28 meatballs.
  5. Bake between 16-19 minutes
  6. While cooking, combine remaining ingredients in a small bowl for sauce.
  7. When cooked, serve on a lettuce wrap and drizzle Asian Zing Sauce over the top

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