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Turkey Meatballs with Peach Hot Sauce

This recipe is modified from one which was created by Churchill Downs Executive Chef David Danielson. Don't be intimidated by the habaneros-just be careful. I like heat so I left the seeds in one and seeded the other. It was still plenty spicy for our tastes.
Course Appetizer
Keyword Churchill Downs, Peach Hot Sauce, Turkey Meatballs

Equipment

  • Blender

Ingredients

Turkey Meatballs

  • 1 lb ground turkey
  • ½ yellow onion grated
  • 1 cloves garlic finely minced
  • 2 large eggs whole
  • ½ Granny Smith apple peeled and grated
  • ½ cup seasoned bread crumbs
  • ¾ tsp fresh oregano finely chopped
  • 1 tsp dried basil
  • Kosher salt and fresh ground black pepper to taste

Peach Hot Sauce

  • 3-4 large fresh peaches peeled, cored and chopped
  • 2 habanero peppers
  • ½ cup packed light brown sugar
  • ¾ cup distilled white vinegar
  • 1 tsp sea salt
  • pinch fresh grated nutmeg

Instructions

  • Bring a large pot of water to boil and place the peaches in the boiling water for 2-3 minutes.
    Transfer the peaches to an ice bath.
    Cut peaches in half, remove pit and pull the skins off. Cut them into medium sized dice and place in a saucepan.
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  • Habaneros are very hot so handle them with care. (They can even burn your fingers). Use gloves or I used a short bamboo skewer to hold the pepper in place to seed and stem it.
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Turkey Meatballs

  • Mix all ingredients in a mixer with the dough hook attachment, or use your hands.
    Cook a tiny piece of the mixture in a small pan like a burger patty to taste for seasoning.
    Once seasoned properly, portion the raw mixture into even 2 oz portions. (You can use a scale or a scoop to ensure that all of the meatballs are consistently sized.
    Melt 1½ tablespoons unsalted butter in a skillet placed over medium-high heat.
    Place meatballs in skillet and brown on all sides. Turn heat down and cook until instant read thermometer registers 180°F.
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Peach Hot Sauce

  • Combine the peaches, habaneros, brown sugar, and ½ cup of the vinegar in a large saucepan
    Bring to a simmer over medium heat
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  • Remove from the heat and let mixture cool slightly.
    Transfer the mixture to a blender and blend until very smooth.
    Pour the mixture into a medium sauce pan, add the salt and nutmeg, and bring to a boil.
    Add the remaining ¼ cup vinegar
  • Bring back to a boil and skim off any foam that rises to the top
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  • Remove from heat and pour into serving pitcher
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