Wednesday, January 30, 2013

Buffalo Turkey Meatballs

Buffalo Turkey Meatballs
24 Meatballs
1 tablespoon vegetable oil
2 tablespoons olive oil
¼ cup Frank’s Red Hot Sauce
1 pound ground turkey
½ celery stalk, minced
¾ cup bread crumbs
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion

Preheat the oven to 450°F.
Drizzle the vegetable oil into baking sheet and use your hand to evenly coat the entire surface. Set aside.
Combine the olive oil and hot sauce in a small bowl whisking until fully incorporated.
Combine the hot sauce mixture, ground turkey, celery, bread crumbs, and seasonings in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, ¾ inch balls, making sure to pack the meat firmly.
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.

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