Monday, February 4, 2013

Chipotle Buffalo Turkey Meatballs with Ancho Ranch Dressing

Buffalo wings are an absolute staple of Superbowl cuisine, so I figured I’d make something based on those flavors to munch on during the big game. I was originally going to use chicken, but the grocery store only had ground turkey so there you go. The meatballs are based on Martha Stewart’s recipe: and the ranch dressing is from  I thought these would have been a bit spicier than they turned out to be; I think next time I would use another chipotle and toss in some cayenne pepper as well.

1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground turkey
2 large eggs
3 ribs celery, minced
1 2/3 cups panko breadcrumbs
2 teaspoons coarse salt
1 teaspoon cumin
1.5 teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
2 chipotles in adobo, minced

In a small sauce pot, melt the butter add in the hot sauce and whisk until emulsified. Remove from heat and let cool to room temperature.

Combine all the ingredients in a large bowl and mix to combine. Form into 1” meatballs and place on 2 baking sheets, lined with aluminum foil and sprayed with non-stick cooking spray.

Heat the oven to 450°F. Bake the meatballs for 15 minutes, or until a thermometer inserted into the center of the meatballs reads 165°F. Serve with Ancho Ranch Dressing, additional Frank’s, blue cheese crumbles on a crusty roll.

Ancho Ranch Dressing:
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon olive oil
1 tablespoon lemon juice
¼ cup chopped chives
1 clove garlic, halved
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup buttermilk
3 teaspoons ancho chili powder
1 tablespoon packed dark brown sugar
1 tablespoon apple cider vinegar

Combine all ingredients in a blender and give it a whiz to fully incorporate everything.


Post a Comment