Mexican Turkey Meatballs


2 lbs ground turkey or chicken
1/2 cup cheddar cheese, shredded
1/2 cup green onions, chopped
4 large garlic cloves, minced
2 tbsp chili powder
1 tsp cumin, ground
1 tsp paprika
1 tsp salt
Ground black pepper, to taste
Cooking spray
Garlicky Guacamole (optional):
Avocado, cilantro, garlic, salt, pepper.
Easy Pico De Gallo (optional):
Tomatoes, red onion, cilantro, jalapeño.

Preheat oven to 375 degrees F. Line large baking sheet with unbleached parchment paper and spray with cooking spray.
In a large mixing bowl, add turkey, cheese, green onions, garlic, chili powder, cumin, paprika, salt, pepper and mix well using your hands. Form into 30 golf ball size meatballs (I use small ice cream scoop).
Bake meatballs in 2 batches for 15 minutes or until browned. Serve hot with guacamole and pico de gallo.
Storage Instructions: Refrigerate covered for up to 4 days or freeze in a glass airtight container for up to 3 months.

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