Tiny Spicy Turkey Meatballs
★ Issue CMSC·22–019 · Published 08 May 2022
beefmeatballmeatballs

Tiny Spicy Turkey Meatballs.

Ground turkey spiked with Pecking Order, baked firm, then hit with a hot-sweet glaze that clings

PREP 15 min
COOK 13 min
TOTAL 28m min
SERVES —  
HEAT medium
BLEND RATING 4.9 53 reviews · Pecking Order®
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You'll need
Rimmed sheet panMedium saucepanSmall bowl

Ground turkey spiked with Pecking Order, baked firm, then hit with a hot-sweet glaze that clings

Ingredients

For the Meatballs:

  • 1 lb ground turkey
  • 1 tsp minced garlic
  • 2 large eggs
  • ½ cup Panko breadcrumbs
  • 2 teaspoons Casa M Spice Co® Pecking Order®
  • chives, chopped for garnish if desired

Pulling It All Together:

  • ½ cup hot sauce (we used Franks)
  • 1 cup brown sugar
  • 2 Tablespoons apple cider vinegar
  • ½ teaspoon Casa M Spice Co® Chain Reaction®

Method

  1. 01

    Set up your oven and pan

    2 min

    Preheat to 475° and line a baking sheet with non-stick foil or parchment. You want everything ready so the meatballs go straight in when they're shaped.

  2. 02

    Mix the meatball base

    3 min

    Combine ground turkey, garlic, eggs, panko, and Pecking Order in a large bowl and mix by hand until just combined. Overworking the meat makes them dense and dry — treat it gentle.

  3. 03

    Shape the meatballs

    5 min

    Roll portions about the size of a large tablespoon into balls and place on your prepared sheet. Keep them consistent so they cook evenly.

  4. 04

    Bake the meatballs

    13 min

    Bake at 475° until they hit 165° internal temp — about 13 minutes. You're looking for cooked through, no pink, no guesswork.

  5. 05

    Build the spicy glaze

    5 min

    While the meatballs are in the oven, combine hot sauce, brown sugar, apple cider vinegar, and Chain Reaction in a saucepan over medium-high heat. Bring it to a boil, then drop the heat to a simmer — the sugar dissolves and the sauce coats, not pools.

  6. 06

    Coat the meatballs

    2 min

    Once the meatballs are done, turn off the sauce heat and dip each one in using a tablespoon. The glaze clings and sets as they cool slightly.

  7. 07

    Plate and garnish

    1 min

    Transfer to your serving dish and top with fresh chopped chives. Serve warm and watch them disappear.

From Mike's Notebook

01

Don't overwork the turkey mixture or the meatballs turn dense; fold in breadcrumbs last and stop.

02

Brown sugar needs acid to balance in the glaze — the vinegar does real work here.

03

Glaze the meatballs in the last five minutes so the sauce stays tacky, not burnt.

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