Chef William Turner is a featured guest each Friday before South Carolina Gamecocks football games on Inside the Gamecocks The Preview Show on the Chief Sports Network. Prior to Carolina’s win against South Carolina State, Turner shared an amazing tailgating delicacy- Panko + Hot Cheeto Crusted Bison Meatball Skewers.
Be the storyline of the pregame party by trying these out. Here is how to get it done.
Ingredients
Meatballs
- 2 lbs ground beef
- 1 lb ground bison
- 1 onion, grated
- 1 red bell pepper, grated
- 2 cups plain breadcrumbs
- 4 eggs, lightly beaten
- 2 oz Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ tsp salt
- 1 tsp black pepper
Glaze
- 1 bottle BBQ sauce (24–32 oz)
- ½ cup soy sauce
- 2–3 oz sriracha
Coating
- 8 cups panko breadcrumbs
- 2 cups finely crushed Flamin’ Hot Cheetos
Instructions
1. Make Meatballs
- Heat oven to 400°F.
- Mix beef, bison, onion, pepper, Worcestershire, eggs, seasonings, and breadcrumbs until combined.
- Roll into 1½-inch balls, place on a parchment-lined sheet pan.
- Bake 18–22 min or until internal temp reaches 160°F.
2. Make Glaze
- Simmer BBQ sauce, soy, and sriracha for 5 min, stirring occasionally.
3. Prep Coating
- Mix panko and Hot Cheeto crumbs in a shallow dish.
4. Finish & Skewer
- Toss hot meatballs in warm glaze.
- Roll immediately in panko + Hot Cheeto mix, pressing lightly so the crust sticks.
- Skewer one meatball per stick for clean presentation.
Serve
- Arrange skewers on a platter with extra sauce for dipping.
- Garnish with scallions, cilantro, or sliced red chilies.
- Pair with ranch or bleu cheese for cooling contrast.
If you are having a private event, including weddings, parties or road trip getaways, consider using one of the most respected private chefs in America, Chef William Turner. He will come to you and make sure you your guests are well-fed the entire time with delicious, gourmet cuisine. For more information, check out his website HERE.
