Start by preparing your buffalo sauce; heat a medium saucepan over medium-high heat and melt your butter.
Add tomato puree, garlic powder, paprika, cayenne pepper, chili powder, pepper, and salt.
Reduce the heat to low and let simmer whisking frequently until sauce is thick and bubbling.
Once done transfer your sauce to a bowl using a spatula and set aside.
Add the carrot into a food processor fitted with a shredding disk and process until shredded.
Add the celery ribs, green onion, and garlic as well. Alternatively, you can dice the veggies very small, or hand grate if you don't have a food processor.
Next, heat the butter in the same saucepan you used previously, then add the grated vegetables and sauté on low heat until veggies are slightly softened, just a few minutes.
Transfer the sautéed veggies to a large mixing bowl. Add turkey/chicken, egg, almond flour, and oat flour.
Using your clean hands mix until all the ingredients are thoroughly combined. Then, take even spoonsful of your mixture and roll within your palms to form a meatball; this will make about 30 meatballs.
Preheat your oven to 375 degrees f. and line a large baking sheet with parchment paper.
Place your meatballs on the prepared baking sheet and bake for 15 minutes, turning occasionally until evenly golden.
Once the meatballs are done add 3/4 cup of buffalo sauce, toss well, and cook for an additional 2-3 minutes until bubbling hot.
Serve with additional sauce as desired.
Add the buffalo meatballs over zucchini noodles and enjoy!
To meal prep, divide zoodles and meatballs into glass containers (no need to cook the zucchini noodles) and refrigerate for up to 4 days.
Just before serving, reheat in the oven or microwave.