I was chosen as 1 of 30 bloggers to compete in the Miller’s Sweet and Spicy Banana Pepper Sauce Blogger Recipe Challenge! The challenge is to really think outside of the box and create new recipes highlighting their delicious banana pepper sauces in entrees and appetizers.
Meatballs are a go-to appetizer for me at any tailgate or buffet. I knew the Miller’s sauces would create incredible flavors using turkey burger as the ‘blank palette’ with which to create, although the banana pepper peanut sauce I made would be amazing on pretty much anything including chicken, beef, or pork! I used the Mild flavor in the actual meatballs and used the Habanero flavor in the sweet and spicy sauce (but the Hot would work too if you like a little more heat)!!
Here’s how I made them! Note – you can also scroll to the bottom of this post to skip to the full recipe or click on the photos in this post which will link you to the recipe page as well.
To make the meatballs, tear 1 slice of sandwich bread into very small pieces in a large bowl. Add ¼ cup Mild banana pepper sauce, 2 tablespoons milk, 1 teaspoon Worcestershire, 2 teaspoons Dijon mustard, 1 large chopped clove garlic, 1 teaspoon minced ginger root, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 egg to the bowl. Stir to fully mix and let sit for 10 minutes to let the bread soften and absorb the moisture.
Add 1 cup panic breadcrumbs and 1 pound 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 ½ cup of the Habanero (or hot if you like it very spicy) banana pepper sauce, ½ cup apricot preserves, ½ cup smooth peanut butter, 2 minced cloves garlic, and 1 teaspoon minced ginger root in a medium saucepan over medium heat. Cook, whisking until the apricot preserves are melted, about 2 minutes. Add 1 ½ cups 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 3 tablespoons olive oil 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. Serve with toothpicks and DEVOUR!! So much crazy good flavor and the perfect balance of sweet and heat!!
SWEET AND SPICY TURKEY MEATBALLS WITH BANANA PEPPER PEANUT SAUCE
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
To make the meatballs, tear the bread into very small pieces. 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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