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: http://www.marthastewart.com/349216/mini-spicy-buffalo-chicken-balls-blue-cheese-and-hot-sauce and the ranch dressing is from http://penniesonaplatter.com/2012/06/04/buffalo-ranch-dressing/.  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.

Meatballs:

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.