SWEET AND SPICY TURKEY MEATBALLS WITH BANANA PEPPER PEANUT SAUCE

Appetizers|Chicken

Ingredients

The Meatballs:

1 slice of sandwich bread

¼ cup Miller’s Sweet and Spicy Banana Pepper Sauce, Mild

2 tablespoons milk

1 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

1 large garlic clove, minced

1 teaspoon fresh ginger root, peeled and minced

½ teaspoon salt

¼ teaspoon black pepper

1 egg

1 cup panko breadcrumbs

1 pound ground turkey

3 tablespoons olive oil

The Sauce:

½ cup Miller’s Sweet and Spicy Banana Pepper Sauce, Habanero

½ cup apricot preserves

½ cup creamy peanut butter

2 large garlic cloves, minced

1 teaspoon fresh ginger root, peeled and minced

1 ½ cups water

¼ cup chopped scallions for garnish

Instructions

To make the meatballs, tear the bread into very small pieces in a large bowl. Add the mild banana pepper sauce, milk, Worcestershire, Dijon, garlic, ginger, salt, black pepper, and egg to the bowl. Stir to fully mix and let sit for 10 minutes to let the bread soften and absorb the moisture.

Add the breadcrumbs and ground turkey to the bowl and mix everything together until well combined – I find that my hands are the best tools for this! Form this mixture into meatballs a little smaller than a golf ball and place them on a small cutting board or plate (makes 14-16 meatballs). Place them in the freezer for 15-20 minutes – this step will help them keep their shape when you pan fry them.

While the meatballs are in the freezer, make the sauce. Combine the habanero (or hot if you like it very spicy) banana pepper sauce, apricot preserves, peanut butter, garlic, and ginger in a medium saucepan over medium heat. Cook, whisking until the apricot preserves are melted, about 2 minutes. Add the water and whisk until smooth. Reduce the heat to medium low and let the sauce cook and slightly reduce until you are ready to serve the meatballs.

Remove the meatballs from the freezer. Heat the oil in a large deep skillet over medium high heat and add the meatballs to the hot oil. Cook on all sides to creating a golden brown sear all over and the meatballs are just cooked through. Add the sauce to the pan and toss to fully coat the meatballs. The sauce will bubble up in the pan and finish cooking the meatballs.

Remove the meatballs to a serving dish and drizzle with more sauce and garnish with chopped scallions. Serve with toothpicks and DEVOUR!! So delicious!!

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