Southwest Turkey Meatballs
Meatballs make the perfect finger food and are so much fun to eat. Put them on a platter with toothpicks or serve them on small buns to make sliders and you have yourself a party!
I really love Italian meatballs and spaghetti, who doesn’t, but why not get creative and experiment with different meat, herbs and seasoning.
These meatballs are made with ground turkey, cilantro, jalapeño peppers, scallions, garlic and cumin which I served with a Creamy Cilantro Tomatillo Dipping Sauce. If you prefer them spicy, leave the seeds in, or play around with different peppers like serrano, poblano, or habaneros.
Calories: 67.1 • Fat: 1.8 g • Carbs: 2.3 g • Fiber: 0.4 g • Protein: 10.5 g
- 1-1/4 lbs 99% lean ground turkey
- 1 jalapeño, seeds removed (leave some in for spicier meatballs)
- 2 cloves garlic
- 1/4 cup chopped fresh cilantro
- 3 scallions
- 1/4 cup seasoned bread crumbs
- 1 egg
- 1 tsp cumin
- pinch oregano
- salt and fresh pepper
- cooking spray
- Creamy Cilantro Tomatillo Dipping Sauce (optional for dipping)
Lightly spray baking pan with oil. Preheat oven to 400°.
Place jalapeño, garlic, cilantro, and scallions into a small food processor or chopper and pulse a few times until finely minced.
In a large bowl combine turkey, chopped herbs, bread crumbs, egg, cumin, salt and pepper. Using your hands, mix well and measure 1/4 cup meat, then divide in two so you end up with each meatball 1/8 cup in size. Roll and place on a baking pan.
Makes 24 meatball.