Southwest Turkey Meatballs

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These Southwest Turkey Meatballs are made with ground turkey, cilantro, jalapeño peppers, scallions, garlic and cumin which I served with a Creamy Cilantro Tomatillo Dipping Sauce.

Meatballs make the perfect finger food and are so much fun to eat. Put them on a platter with toothpicks or as a main dish with salad or grains. Also great for meal prep!

I really love Italian meatballs and spaghetti, who doesn’t, but why not get creative and experiment with different meat, herbs and seasoning.

If you prefer them spicy, leave the seeds in, or play around with different peppers like serrano, poblano, or habaneros.

To Meal Prep, divide the meatballs in 4 meal prep containers and serve with salad and vegetables such as cauliflower rice.

How To Make 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!
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5 from 5 votes
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Southwest Turkey Meatballs

67 Cals 10.5 Protein 2.5 Carbs 2 Fats
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 12 servings
COURSE: Appetizer
CUISINE: Mexican
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!

Ingredients

  • 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, chopped
  • 1/4 cup seasoned plain or gluten-free bread crumbs
  • 1 large egg
  • 1 tsp cumin
  • pinch oregano
  • salt and fresh pepper
  • cooking spray
  • Creamy Cilantro Tomatillo Dipping Sauce, optional for dipping

Instructions

  • 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.
  • Bake meatballs at 400° 15 minutes.
  • Makes 24 meatball.

Nutrition

Serving: 2meatballs, Calories: 67kcal, Carbohydrates: 2.5g, Protein: 10.5g, Fat: 2g, Fiber: 0.5g
WW Points Plus: 2
Keywords: Gluten Free, Kid Friendly, Meal Prep Recipes, Under 30 Minutes

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86 comments

  1. Made these for the first time as meal-prep lunches with a small side salad.  I reheated the meatballs covered with a damp paper towel for one minute in the microwave. I used the sauce on the meatballs and the salad.  1/4 cup was just the right amount.  I left some jalapeño seeds in the meatballs and they have the perfect kick. I won’t change anything about this recipe; I think it’s perfect as written.  My new favorite lunch!

  2. For zero points these meatballs are awesome I did find the first time I made them a little bit dry. The second time I added grated zucchini and grated onion and they came out much Moister.

  3. Hi! I don’t have a blender. Would a food processor work?!

  4. I’m on Keto is it better to substitute breadcrumbs for coconut or almond flour? I love your recipes I just want them to fit into the diet that works so well for my weight loss 

  5. These are one of my go to recipes for my book club pot luck. Everyone loves them! Some will even eat the dressing with a spoon!

  6. Great base recipe … but I added a few extra ingredients to make it my own and they came out delicious! I used 1.3 lbs of Shady Brook 85% lean ground turkey, added 1/4 cup each of finely chopped red and orange pepper, substituted the scallions with 1/4 cup vidalia onion, 3 cloves of garlic on a fine zester, skipped the oregano and added 3 T of my favorite heavily herbed oil I normally use to dip bread. Beside meatballs, I sliced the remaining red and orange peppers in quarter size and stuffed them 😉

  7. Anyone make without jalapeño? I can’t have anything spicy, not even black pepper 🙁

  8. I bet these would be delicious with the avacado sauce from the turkey Santa Fe taco salad.

  9. I just made these.. they are SO good! And the dipping sauce is absolutely addicting. I left the jalapeno seeds in the sauce because I like things spicy, and it is fantastic. I want to put it on everything. Thank you for making eating healthy not so bad! I already can't wait to make these again.

  10. I've had them! there unbelievably good! Great appie

  11. if you can also give calories and serving size it would be great! i love the recipes

  12. making these right now … they smell so good!! The dressing turned out great!!!

  13. I made these and ate the leftovers the next day. The dipping sauce is even better the next day! Then I made cauliflower crust pizza and used the rest of the sauce as the pizza sauce! Great one Gina!

  14. Looove these!! I didnt have scallions or cilantro on hand so I added onion, green onion, and kale instead. I add kale to everything!! Turned out wonderful!!

  15. Would I be able to freeze these? If yes, should I reheat them in oven or microwave?? I'm looking for appetizers to make ahead for my hubbies 50th bday party, and these sound wonderful!!

  16. Hi Gina! These look amazing! I want to make them for a work pot luck, but I'm curious-if I made them the night before, what is the best way to prepare them the following day? Could I throw them in a crockpot to heat them up? Or will microwaving them be ok? Thanks!!

  17. Make these for your next get together and you will be the HIT of the party like I was! Delicious and the dipping sauce is to die for!! Highly recommend making these! Follow the easy recipe as written and you won't be disappointed!!

  18. Well, Gina…you've done it again! Excellent recipe, easy to make and WW-friendly!! And the sauce was TO DIE FOR 🙂 Lunch for tomorrow is the leftover meatballs (that I had to fight for!), on top of regular salad fixins, with the cilantro dipping sauce as dressing. Can't wait! THANK YOU!!

  19. Delicious. Love the tip on sizing the meatballs. The 1/4 cup then splitting it made them all the same size. Great taste and presentation.

  20. Delicious. but a bit of advice – do NOT cook them for 20 minutes because they "don't look done" at 15. unfortunately, they were very hard. next time will monitor more closely