Step 1

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

Step 2

In a large bowl add the Foster Farms Organic Ground Turkey, Panko breadcrumbs, eggs, garlic, chopped red onion, salt, black pepper, Italian seasoning, onion powder, and green onions. Using clean hands (or a mixing spoon), work the ingredients together until fully combined.

Step 3

Roll the combined ground turkey mixture together into approximately 1 1/2-inch meatballs. Repeat this process until all mixture has been used, creating approximately 32 meatballs.

Step 4

Place meatballs onto the prepared baking sheet and bake for approximately 25 minutes, or until outside is golden, cooked and internal temperature registers 160 degrees.

Step 5

In a medium bowl combine the hot sauce and melted butter. Once combined, stir in the Greek yogurt. Set aside in the refrigerator until ready to use.

Step 6

Remove the meatballs from the oven and allow them to cool for 3-4 minutes before transferring to a large bowl. Gently toss to coat the meatballs with half the buffalo sauce mixture and garnish with fresh chopped chives, if desired. Serve with noodles, rice, or (shown here) spaghetti squash.

Step 7

For the meal prep bowls- Add the desired amount of spaghetti squash, salad, and Buffalo Turkey Meatballs to reusable lunch containers. I added approximately 1 cup cooked spaghetti squash, 5 meatballs, and 1/2 cup salad. Drizzle the meatballs with additional Buffalo sauce and pack with a side of Ranch Dressing or Blue Cheese Dressing, if desired. In separate ziplock bags, pack a handful of carrot and celery sticks. Store all containers in the refrigerator until ready to enjoy.