Southwest Turkey Meatballs
Flavorful, mildly spicy turkey meatballs with cilantro and jalapeño, perfect for dipping.
Equipment
- Baking Sheet
- food processor or chopper
- Mixing Bowl
- Measuring cups and spoons
- Spatula or spoon
- Cooking spray
Ingredients
- 1-1/4 lb 99% lean ground turkey
- 1 jalapeño seeds removed (leave some seeds in for spicier meatballs)
- 2 cloves garlic
- 1/4 cup fresh cilantro chopped
- 3 scallions chopped
- 1/4 cup seasoned plain or gluten-free bread crumbs
- 1 large egg
- 1 tsp ground cumin
- pinch oregano
- salt to taste
- freshly ground black pepper to taste
- cooking spray
- Creamy Cilantro Tomatillo Dipping Sauce optional for dipping
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a baking sheet with cooking spray.
- In a small food processor or chopper, combine the jalapeño (seeded as desired), garlic, cilantro, and scallions and pulse until finely minced.
- In a large bowl, add the ground turkey, the minced jalapeño mixture, bread crumbs, egg, cumin, oregano, and a pinch of salt and pepper.
- Mix by hand until just combined; avoid overworking the meat.
- Scoop 1/4 cup of the mixture, divide it in half to make two portions (each about 1/8 cup), roll into meatballs, and place them on the prepared baking sheet. Repeat to make about 24 meatballs.
- Bake the meatballs in the preheated oven for 15 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
- Remove from oven and serve warm with the Creamy Cilantro Tomatillo Dipping Sauce, if using.
Notes
- Leave jalapeño seeds in for more heat.
- Do not overmix the meat to keep meatballs tender.
- Measure meat by 1/4 cup and divide for consistent size.