Blue Cheese–Stuffed Buffalo Meatballs

PersonalPoints™ per serving

Total Time: 37 min
Prep: 22 min
Cook: 15 min
Serves: 4
Easy
There’s a fun surprise inside each meatball—a pocket of gooey cheese.
We use a combination of blue cheese for its rich flavor and cream cheese for
its smooth creaminess. In place of the usual breadcrumbs, we fold in instant potato flakes; they’re a fantastic gluten-free option that gives the meatballs a hefty texture
and a more savory flavor. The quick ranch-style yogurt sauce offers a cooling
contrast to the heat of the meatballs.
Ingredients
  • 4 tbsp low fat cream cheese
  • 2 oz blue cheese, crumbled
  • 1 lb uncooked 99% fat-free ground turkey breast
  • ½ cup dry potato flakes
  • ¾ tsp table salt, divided
  • ½ tsp black pepper, divided
  • ½ small uncooked onion, grated on large holes of a box grater
  • 1 large egg
  • ⅓ cup plain fat-free Greek yogurt
  • 3 tbsp fat-free buttermilk
  • 1 tbsp chives, thinly sliced
  • ¼ tsp garlic powder
  • 3 tbsp hot pepper sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp regular butter

Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine cream cheese and blue cheese in a small bowl and mash together with a fork.
  3. Combine turkey, potato flakes, ½ tsp salt, ¼ tsp pepper, onion, and egg in a large bowl. Divide mixture into 16 equal portions. Flatten each portion slightly and place about ¾ tsp cheese mixture in the middle. Seal meat tightly around cheese and roll into a ball. Arrange meatballs on a baking sheet. Bake until cooked through, about 15 minutes.
  4. Meanwhile, combine yogurt, buttermilk, chives, garlic powder, ¼ tsp salt, and ¼ tsp pepper.
  5. Combine pepper sauce, vinegar, and butter in a large microwave-safe bowl. Cover loosely and microwave on High until butter melts, about 1 minute. Transfer hot meatballs to bowl, and toss to coat with sauce. Serve meatballs with yogurt sauce.
  6. Serving Size: 4 blue cheese stuffed buffalo meatballs and about 2 tbsp sauce!😋
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