First of all, I love buffalo sauce. Who knew it would be so good drizzled over veggies and meatballs?
This wild west recipe definitely changes up the typical spaghetti and meatball recipe. Variety is the spice of life, add in some extra veggies or try a different source of protein; you’ll be glad you did!
Zucchini: Good source of antioxidants, vitamin C, potassium. It’s a low calorie and carb option. Bonus: seeds from various squash vegetables are known to hold many types of phytonutrients that can help fight inflammation and oxidative stress.
Ground Turkey: Generally lower in saturated fat and cholesterol than beef. Great source of protein, B vitamins, selenium and phosphorus.
Carrots: good source of beta-carotene, fiber, vitamin K, potassium and antioxidants, linked to lower cholesterol and eye health.
Buffalo Sauce: lower in calories however high in sodium. Good way to flavor foods in moderation.
Buffalo Style Meatballs Over Zoodles
- 1 tsp Olive oil
- 1/2 Cup Minced Celery
- 1/2 Cup Minced Carrots
- 1/2 Cup Minced Onion
- 4 Cloves Minced Garlic
- 1 Egg
- 1/4 Cup Flour
- 1 lb Ground Deer Meat or Ground Turkey
- 1/2 Cup Chicken Broth
- 6 Tbsp Buffalo Sauce
- 1 Bag or 2-3 Zuchinni
- 1 Pinch Salt, Pepper and Red Pepper Flakes
- Mince celery, carrots, onion and garlic, combine with 1 tsp olive oil and saute for 5 minutes on low heat.
- Combine 2/3s of veggie mixture (use the rest as a topping) with 1/4 cup of flour, egg, meat and 2 Tbsp buffalo sauce.
- Add 1/2 cup of chicken broth into large pan and heat large pan on medium heat. Form meat mixture into small balls.
- Cook on medium-high heat for 6-8 minutes, flip and cook for an additional 6-7 minutes or until cooked through. Add additional broth if needed. Meatballs should be firm when done.
- Heat another medium sized pan, add zoodles, sprinkle of salt, pepper and red pepper flakes.
- Top with 1/3 of minced veggies and drizzle on buffalo sauce.