Ghost Pepper Turkey Meatballs
Nice Meat Spice
Ghost Pepper Meatballs, serve with milk!
- 1 lb. ground turkey
- 2 sausages, mild italian works
- 1 small ghost pepper, or your favourite hot pepper
- 1 tbsp. worcestershire sauce
- 3 cloves garlic, minced
- 1 tbsp. Orgasmic Onion seasoning
Place the ground turkey into a non-reactive bowl. Squeeze the sausage out of the casings. Ground sausage will add fat to the meatballs, turkey is notoriously lean, which will make for crumbly meatballs. Chill the meat until it is ice cold, but not frozen.
Mince the ghost pepper and the garlic. Add this to the meat, along with the garlic, worcestershire sauce and Ted Reader's Orgasmic Onion seasoning. Mix with your hands until well combined.
Roll out the meatballs, at least 1-inch in diameter or bigger, and place them onto a tray with waxed paper. If the meat is getting gooey, like runny cookie dough, put them into the fridge or freezer to chill out again.
Oil your grids and preheat the grill to 400°F.
Grill your meatballs for 15 to 20 minutes over direct heat until an internal temperature of 165°F.
Serve or freeze until you're ready to use.
Ghost Pepper Turkey Meatballs are pretty versatile. Paired with pasta and marinara (or a cream sauce), eaten as an appetizer, or tossed into a submarine style sandwich, you can't go wrong with these spicy bites of meaty goodness. These get warm, so you may want to have a tall glass of milk, a dip of creamy cheese or sour cream, or perhaps, a fire extinguisher.