Spicy Turkey Meatballs - Spicy meatballs are a favorite in our house! They are bite-sized for a perfect game day snack. They can also be served on top of pasta with your favorite sides for a full meal. It's hard to beat the flavor and versatility of homemade meatballs.
We love creating recipes that make the most of simple ingredients found in our pantry. Healthy recipes made with whole foods are what gives us both so much joy in the kitchen. Next time you are looking for an easy dinner recipe, or even an appetizer for your next party, give this spicy turkey meatball recipe a try.
For more delicious game day snack ideas, try our fried green tomatoes with remoulade sauce, and for a vegan and gluten free option give our crispy baked cauliflower bits a try!
Why should you try this recipe?
- Homemade meatballs are easy to make, and hard to beat when it comes to flavor.
- This easy turkey meatball recipe can easily be made into a full meal!
- It's a perfect recipe for weekly meal prep as well as football Sunday.
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What You're Going to Need!
- Ground Turkey - we like 85% lean ground turkey.
- Bread crumbs - regular breadcrumbs (unseasoned) are what we used here.
- Roasted red peppers - in a jar, including the flavorful liquid.
- Garlic powder - a small amount in the meatball mixture goes a long way.
- Cayenne pepper - adds just the right amount of spice.
- Paprika - most Spanish recipes include a bit of paprika.
- Oregano - we used dry for this recipe, but fresh would work just as well.
- Red wine vinegar - is an underappreciated ingredient that adds so much flavor!
- Heavy cream (not pictured)- just a small amount adds richness to the sauce and rounds out the flavors.
- Olive oil blend - using a blend of extra virgin and a neutral vegetable oil creates a higher smoke point and is much better for searing the meatballs.
- Manchego cheese - is definitely one of our top 10 cheeses. It's a nutty Spanish sheep's milk cheese.
See recipe card for quantities.
Recipe
Spicy Turkey Cocktail Meatballs
Ingredients
Equipment
Method
- Place a medium saucepan over low to medium heat. Add the olive oil, garlic cloves, cayenne pepper, and paprika.
- Heat the garlic and spices to release their flavor, stirring to prevent scorching.
- Add the red wine vinegar to deglaze the pan.
- Then add the roasted red pepper, dried oregano, and water to the saucepan.
- Stir to combine and simmer over low heat for 15-20 minutes until the flavors combine.
- Remove the pan from the heat and using an immersion blender combine the ingredients until the sauce is smooth. Then add the heavy cream and continue to use the immersion blender to evenly distribute the heavy cream.
- Hold the sauce on low heat on the side, stirring occasionally to prevent scorching.
- Preheat the oven to 350℉.
- In a large bowl combine the meatball ingredients. Using your hands to evenly distribute all of the ingredients.
- Using a cookie scoop or small spoon make 20 meatballs. Use your hands to roll them into tight balls and place them on a plate.
- Heat 2 tbsps. of olive oil blend in a large skillet over medium high heat. Carefully place about 10 of the meatballs into the pan and reduce the heat to medium.
- Brown the meatballs on both sides, then place them on a baking sheet pan. Repeat with the remaining meatballs.
- Place the meatballs into a preheated 350℉ oven for 10 minutes or until the internal temperature reaches 165℉.
- Place the cooked meatballs into the sauce and stir to coat them. Simmer for 10-15 minutes.
- Serve with grated Manchego cheese and Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to Make Spicy Turkey Cocktail Meatballs
1. In a large bowl combine the meatball ingredients and mix together to combine.
2. Using a cookie scoop, portion the meat mixture into 1-inch meatballs. Using your hands roll the meatballs and place them on a plate.
3. Heat a heavy bottom large skillet over medium high heat. Sear the meatballs until they are golden brown on both sides.
4. Place the meatballs on a baking sheet, and place in a 350-degree oven until they reach an internal temperature of 165 degrees F.
5. Heat a medium saucepan over medium low heat then add the olive oil, garlic cloves, paprika, and cayenne pepper. Stir to heat through being careful not to scorch the garlic or spices.
6. Add the red wine vinegar to deglaze the pan.
7. Add the roasted red peppers, water, and dried oregano to the medium saucepan. Stir the ingredients and simmer for about 20 minutes.
8. Remove the pan from the heat. Using an immersion blender, combine the ingredients until they are smooth.
9. Add the heavy cream and continue to combine with the immersion blender. Taste and adjust the seasoning to taste.
10. Place the cooked meatballs into the pot of sauce, and simmer on low heat for 10 minutes
Chef Tip
Simmer the spicy turkey meatballs in the sauce, either in a saucepan over low heat or in a slow cooker for tender meatballs and the best flavor.
Substitutions &Variations
- Regular breadcrumbs - can be replaced with a favorite gluten free variety, making the recipe gluten free.
- Vegetarian - the ground turkey can be replaced with a plant-based meat mixture to make this recipe vegetarian.Spicy - add red pepper flakes to the meat mixture for more heat, or a jalapeno to the sauce.
- Deluxe - make 10 large turkey meatballs to serve on top of pasta for a new favorite recipe for dinner.
- Ground meat - can be replaced with ground beef for the beef lovers in your life, or ground chicken.
- Smoky - Try replacing the paprika with the traditional smoked variety for a little smoke flavor.
Storage & Helpful Hints
The best thing about this recipe is you can make the whole thing well ahead of time! Then combine the cooked turkey meatballs and sauce in a slow cooker to heat and serve for the next big game day or your weekly meal prep.
The sauce and meatballs can be stored together in an airtight container in the refrigerator for up to 5 days. This recipe can be frozen in separate containers for up to 4 weeks.
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FAQ
You sure can! Ground chicken would work as well.
Jason Miller says
This will make you re-think meatballs.