Clean Buffalo Meatballs

Believe it or not I’ve never eaten buffalo.  Until the other day.  As much of a foodie that I am, you’d think I would have tried it long before the age of 35.  But it’s just never been front and center in the supermarket where I think – Oh, I should try this.  Until the other day.  KB and I were shopping at the commissary on the Groton Submarine Base and we happened upon a case of buffalo.  And we both thought – Oh, we should try this.  And since I’m still cooking clean for KB, I thought it would be a good substitute for ground turkey.  I decided to make some buffalo meatballs and serve with a clean spaghetti sauce and some shirataki noodles.  It was delux!

So let’s talk buffalo.  Buffalo is very similar to ground beef, but has fewer calories and less fat.  Buffalo is also slightly higher in iron and vitamin B-12 than beef because of the lower fat content.  Making this an ideal protein if you want to eat clean.

Since I wanted to make these buffalo meatballs clean (no salt, sugar, fat, dairy, alcohol, or carbs), I decided to use some of my new favorite clean ingredient – textured vegetable protein.  I still had some left over from when I was making my turkey meatloaf muffins, so I thought this would be an excellent opportunity.  I soaked it in some almond milk to make sure my meatballs didn’t turn out like hockey pucks.

Start by soaking your textured vegetable protein in some almond milk.


In a bowl, add ground buffalo, egg, soaked textured vegetable protein, shredded basil, pepper, garlic, and dairy-less parmesan cheese.


Use your hands to mix together.


Form balls and saute in a frying pan.


Make sure all sides are brown.


Serve with spaghetti noodles and sauce.  A good clean recipe can be found here (omit the turkey and use the meatballs instead) :



12 oz ground buffalo meat
2/3 cup textured vegetable protein
2/3 cup almond milk
1/4 cup shredded basil
1 egg
1/3 cup parmesan cheese (dairy-less)
1 teaspoon black pepper
3 cloves garlic, minced

Soak the textured vegetable protein in almond milk.  If you can’t find TVP, then use low-carb bread crumbs and reduce the milk to 1/2 cup.  Mix all ingredients together in a bowl – using your hands.  Form into meatballs and saute in a pan with some extra virgin olive oil.  Serve with spaghetti sauce and noodles!