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Posted in: Appetizers
Prep Time:
10
Serves:
4
Grill time:
15

Ghost Pepper Turkey Meatballs

Nice Meat Spice

Posted on November 29, 2013
Ghost Pepper Turkey Meatballs
Serves 4
Prep Time: 10
Grill time: 15

Ingredients:

    •  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
We used these for cheese fondue, the milk in the cheese fondue definitely helped in keeping the heat from the ghost peppers in control. But you could definitely use these in a cream or rosé sauce with pasta and sautéed sweet peppers. Or an appetizer with a creamy yogurt and cucumber dip! There were over 2 dozen meatballs and they disappeared. Make sure you make a lot.
Ghost Pepper Meatballs, serve with milk!
Ghost Pepper Meatballs, serve with milk!
Ghost Pepper Meatballs, serve with milk!
Ghost pepper Meatballs. Caution Hot!

Ghost Pepper Turkey Meatballs

Serves: 4       Total Time: 35

Ingredients

  •  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

Directions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Oil your grids and preheat the grill to 400°F.
Step 5
Grill your meatballs for 15 to 20 minutes over direct heat until an internal temperature of 165°F.
Step 6
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.

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