Recipe: Gameday "Heat"balls

We tried a lots of peppers-themed Big Game recipes. This was the best one. 

The idea was the serve these with mini cocktail forks, but it turns out it's way more fun to just eat them with your hands.

Enjoy! And make sure you have lots of napkins nearby.

That's a spicy meatball!!!


  • ½ cup crushed buttery crackers, like Ritz
  • 1½ teaspoons ground cumin
  • Kosher salt and black pepper to taste
  • 6 scallions, coarsely chopped (for a little bit of green, like a well-manicured football field)
  • 1 large egg (to keep everything together, just like a good team captain)
  • 1 pound ground turkey
  • 2 ounces chopped mozzarella, preferably fresh (about ½ cup)
  • Suhey Peppers (Hot or Original, for a "touchdown dance" of flavor)

Step 1

  • Preheat oven to 425°F and line a baking sheet with foil or parchment paper 
  • In a large bowl, mix the cracker crumbs, egg, cumin, 1 tsp salt, and a few grinds of pepper until a paste forms
  • Add most of the chopped scallions to the paste (save a few for garnish) and mix in the ground turkey using your hands 
  • Stir in the chopped mozzarella

Step 2

  • Wet your hands and roll the mixture into 12 meatballs (3 tablespoons each)
  • Place the meatballs on the prepared baking sheet and bake for 13 to 17 minutes until cooked through and golden
  • Top with your favorite variety of Suhey Peppers (you're going to want to use the hot ones if you want to call these "heat"balls), and sprinkle with chopped scallions (or cilantro.) Chef's kiss. Bon appetit. 


    Recipe adapted from "Roasted Turkey Meatballs with Mozzarella and Scallions" by Ali Slagle