Buffalo Turkey Slow Cooker Meatballs

I mentioned in my last post that I’ve been looking for more recipes with ground meats because they reheat so well in the microwave.  It seems that I’ve always got at least one in rotation each week – chili, meatloaf, shepherds pie, etc always make great lunches because they’re hearty and they reheat nicely without losing too much flavor or texture in the process.

In the last couple of weeks I’ve been continuing that research by diving into the diverse world of Paleo meatballs.  If you look at my Favorite Recipes page, you’ll find several versions that have received enough high marks to be listed:

And now I’ve got a couple more to add to the list.  This week I made these Spicy Chipotle Meatballs  with canned chipotle peppers which gave them a real kick, with a nice flavor profile.  And last week, in honor of the Super Bowl, I created my own recipe for Buffalo Turkey Meatballs, best served with our favorite Paleo Ranch Dressing.  They were a huge hit and if you like buffalo wings, you’ll love this portable spin on them!

Buffalo Turkey Slow Cooker Meatballs

  • Servings: 6-8
  • Difficulty: Easy
  • Print

All of your favorite buffalo chicken flavor in a portable, easily reheatable format.


  • 1 lb turkey (or chicken) sausage
  • 2 lb ground turkey (or chicken) (higher fat is ok)
  • 2 1/2 tsp garlic powder, divided
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp Penzeys northwoods seasoning (or add your own poultry-friendly spice mix)
  • 1/2 medium onion, finely diced
  • 1 cup almond flour
  • 2 eggs, beaten
  • 1/2 cup melted butter or ghee
  • 1 1/2 cup orignal frank’s RedHot sauce


  1. Preheat oven to 400 deg.
  2. Combine sausage and ground poultry, 1 1/2 tsp garlic powder, onion powder, spices, onion, almond flour and egg together and mix well (clean hands work best for this)
  3. Form meatballs about 1 1/2 in diameter. place on parchment paper lined baking sheet
  4. Bake for 5 mins or until starting to hold shape, flip meatballs over 1/2 turn and another 5 mins until firm
  5. Place meatballs in your slow cooker.
  6. Combine butter or ghee with hot sauce, and remaining tsp of garlic powder.
    Pour over meatballs and cook on low for 2 hours.

Turning up the flavor, Paleo style

Now that we’re back to our regularly scheduled Paleo program, it’s time to turn up the flavor and get back to a little more creativity in the kitchen.

The last 2 Sunday prep days have been adventures in finding new flavors and more Paleo analogues to help diversify our diet and enjoy some of the old foods we used to love in new ways.

  • Primal Cannelloni al Forno – This is an original adaptation of the old Olive Garden dish my mom and I used to eat regularly.  It’s been off the menu a long time now, but I have a copy of the recipe that I adapted to follow primal guidelines (I didn’t remove the cheese, but did reduce the quantity a bit)  Funny thing is I used to think this recipe was just too much work to make regularly – but since all of my dishes typically now require multiple steps, it felt like just another weekend dish.  To make it even more special, I made…
  • Creamed Spinach to go with it – and, yeah, I know it’s silly to remove the cheese from this when I left it in the cannelloni, but again, I really have to be careful with my dairy intake and I can handle aged Parmesan way better than cream cheese.  Plus, this Paleo version was really, really tasty, if I do say so myself.
  • In honor of Chinese New Year, I made General Tso’s Chicken – one of my favorite Chinese dishes.  Generally Chinese food is off the list when it comes to Paleo cuisine, but this recipe was very flavorful and not too spicy.  I served it with a side of caulirice and will definitely be adding it to the favorites list.
  • Bison-stuffed Black Pepper Biscuits – this one came on my radar when I started looking for new and interesting ground meat recipes.  I’ve found that ground meats (meatballs, meatloaf, etc) do really well reheating in microwaves compared to other dishes (like pork and beef) which tend to dry out and get a little rubbery.  I came across some “Paleo Mince Meat” recipes, which led me to this one.  I was also interested in it, because its remarkably similar to our Texas “kolaches” where meat is wrapped in a bread dough and baked.  I still think it should be made in moderation due to the copious amounts of arrowroot required, but the resulting dish was pretty good – I will definitely be experimenting more with this concept in the future.
  • Pear Ginger Muffins – Finally, E.J. had 4 very ripe pears sitting on the counter that needed to be used, so I made a double batch of these Pear Ginger Muffins with this amazing topping.  Very yummy, especially with an added teaspoon of cinnamon.

This week I made a new Super Bowl inspired dish in the crock pot that I’m looking forward to trying before I share with you all.  It’s a new Paleo adaptation I came up with, so we’ll see how the reviews are before I share it.

Have a great week everyone!