These low-carb turkey lollipops are perfect when you’re craving that tangy, spicy wing sauce flavor.
Turkey "Lollipops" (Gluten Free)
Preheat oven to 350 degrees F. In a large bowl, combine turkey, vegetables, spices beaten egg and 1 teaspoon wing sauce. I find hands to be the best tool for gently mixing the ingredients together. Do not squeeze or overmix.
Spray a baking sheet with nonstick spray. Scoop meat mixture into 2-tablespoon sized portions. (They need to be big enough for the celery stick to be inserted without breaking the whole meatball apart.) Roll portion gently between palms to form a smooth ball. Place on baking sheet.
Bake meatballs on center rack for 15 minutes. While meatballs are cooking, melt butter in a large bowl. Stir in 1/4 cup of wing sauce. Set aside.
Remove meatballs from oven. Transfer them to the bowl of sauce and toss to coat. Let the meatballs sit in the sauce while you raise the oven temperature to 450. Drain the moisture and wipe the grease from the baking sheet. Apply a fresh coat of nonstick spray.
When oven has reached 450, give meatballs another toss in the bowl, then transfer, sauce and all to the baking sheet. Bake, on the top rack of the oven for 12-15 minutes.
Place remaining portion of wing sauce in a small bowl. Gently insert a celery stick into the top of each meatball. Using the celery as a handle, pick up the meatball and roll in the remaining wing sauce to coat before plating. This step is optional, but gives the meatballs a nice final shine. Serve with low fat blue cheese dressing.
- Calories: 88.3
- Protein: 14.8
- Carboydrates: 2.2
- Dietary Fiber: 0.2
- Net Carbohydrates: 2
- Total Fat: 2.1