Start by preheating your oven to 375°F.

In a large mixing bowl, combine the ground turkey, Parmesan, green onions, garlic, carrot, celery, Frank’s RedHot sauce, salt, and pepper. Using your hands, gently mix until just combined—overmixing can make turkey meatballs dense, so keep it light.

Using a small cookie scoop with a release (or a tablespoon), form mixture and roll into meatballs. Repeat until all the meatball mixture is used.

Place the meatballs in a shallow baking dish or baking sheet. Pour about a cup water into the bottom of the dish to come about ¼ of the way up the meatballs. This little trick helps keep lean turkey meatballs moist while baking. Cover tightly with foil.

Bake for 30 minutes, or until the minimum internal temperature reaches 165°F.  You could also use an air fryer for this recipe!

Air fry for 10–12 minutes, shaking the basket or turning the meatballs halfway through, until the internal temperature reaches 165°F and the outside is lightly golden.

While the meatballs bake, make the buffalo wing sauce. In a small saucepan over low heat, combine the Frank’s RedHot Sauce and butter. Stir until the butter has fully melted and the sauce is smooth and glossy.

Once the meatballs are done, remove them from the oven. Using a slotted spoon, carefully lift them out of the baking dish and transfer meatballs to a large bowl. Gently toss with the warm buffalo sauce until evenly coated.

Finish with blue cheese crumbles and extra green onions, then serve warm.