Turkey Meatballs with Peach Hot Sauce Recipe

By Churchill Downs Executive Chef David Danielson

Ingredients

  • 2 pound Ground Turkey
  • 1 Yellow Onion grated 
  • 2 Garlic Cloves finely minced
  • 4 Whole Eggs
  • 1 Granny smith apple peeled and grated
  • 1 cup seasoned bread crumbs
  • 1 1/2 teaspoons fresh oregano finely chopped
  • 2 teaspoon dried basil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
Preparation
  • Mix all ingredients in a mixer with the dough hook attachment.  
  • 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.  
Peach Hot Sauce
  • 6-7 large fresh peaches, peeled cored and chopped
  • 4 habanero peppers
  • 1 cup packed light brown sugar
  • 1 ½ cup distilled white vinegar
  • 2 teaspoon sea salt
  • Pinch fresh grated nutmeg
Preparation
  • Combine the peaches, habaneros, brown sugar, and 1 cup of the vinegar in a large skillet
  • Bring to a simmer over medium heat. 
  • Remove from the heat and let the 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 ½ cup vinegar, 
  • Bring back to a boil, and skim off an foam that rises to the top.  
  • Remove from the heat.

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