5 tablespoon Frank’s RedHot® Original Cayenne Pepper Sauce
2 tablespoon Ranch or blue cheese dressing
1 teaspoon sesame seeds to garnish
1 spring onion, sliced
1 red chilli, sliced
Pre-heat the oven to 200˚C, 400˚F, Gas Mark 6.
In a large bowl add the turkey mince, breadcrumbs, egg, onion, celery and garlic, along with a good pinch of pepper and 1 tablespoon of the Frank's RedHot® Original Cayenne Pepper Sauce. Mix everything together until well combined.
Shape the mince mixture into balls and then lay onto a lined baking tray.
Bake in the oven for 20 minutes, until the meatballs start to turn golden and are cooked through.
Remove from the oven and, whilst they are still hot, mix in a bowl with the remaining 4 tbs Frank’s RedHot® Original Cayenne Pepper Sauce.
Serve on cocktail sticks with a drizzle of Ranch or Blue Cheese Dressing and a sprinkling of sesame seeds, sliced spring onion and fresh chillies.