Thursday, April 7, 2011
Spicy Buffalo Turkey Meatballs with Gorgonzola Sauce
There are a couple appetizers that most everyone in the world seems to have as their favorites – buffalo wings and deep fried calamari. Unfortunately neither are on my list of favorites. People are often amazed that I do not like calamari. I guess since I am a foodie, I fall into the category of – “you must like everything”. For me it is a texture thing – perhaps one day I will grow up and like it. Until then, there are so many great things out there.
Since I am not a huge fan of chicken wings, I never really jumped on the buffalo wing train years ago. Although I am sure they are super tasty. When I was watching a Martha Stewart episode several weeks ago, she had as her guests, Daniel Holzman and Michael Chernow of The Meatball Shop in New York City. Their mission is meatballs all the time and just meatballs – brilliant concept.
One of their most popular items is the Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce. They focus on simplicity and deliciousness with a wide variety of great flavors and options. Once I saw these being demonstrated on Martha, I knew I had to make them. I switched the chicken for turkey and the blue cheese for gorgonzola to mix it up.
They are simply amazing! Not too mention, super simple to make and perfect crowd pleaser appetizer or just enjoying the ball game on television.
Spicy Buffalo Turkey Meatballs
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's Red-Hot hot sauce, plus more for serving
2 pounds ground turkey
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs (Panko works great)
2 teaspoons coarse salt
Celery sticks, for serving
Preheat oven to 425 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
Add turkey, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll turkey mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.
Gorgonzola Dipping Sauce
1 cup sour cream
1/2 cup milk
1/2 cup gorgonzola cheese, crumbled
1/2 cup mayonnaise
1 teaspoon coarse salt
1 tablespoon red-wine vinegar
Place all ingredients in a large bowl and whisk until well combined.