Ingredients:

  • 5 lbs Ground Turkey (85-93% lean)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Red Onion, finely minced
  • 1/4 cup Red Bell Pepper, finely minced
  • 1/4 cup packed Fresh Cilantro, chopped
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, minced
  • 1 teaspoon Lime Zest (from 1 lime)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Oregano
  • 1/4 – 1/2 teaspoon Chipotle Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil (for cooking)

Instructions:

  1. Preheat oven to 400°F (200°C) if baking, or ready a large skillet for pan-frying over medium-high heat.
  2. In a large mixing bowl, combine the minced onion, bell pepper, garlic, cilantro, lime zest, beaten egg, panko, cumin, smoked paprika, oregano, chipotle powder, salt, and black pepper. Mix lightly until just incorporated.
  3. Add the ground turkey to the bowl. Using your hands, gently mix until the ingredients are just combined. Be careful not to overmix to ensure the Southwest Turkey Meatballs remain tender.
  4. Roll the mixture into uniform balls, about 1.5 inches in diameter. If baking, place them on a parchment-lined baking sheet.
  5. Cook using your preferred method: Bake for 15–18 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C). OR, pan-fry in olive oil for 6–8 minutes until browned on all sides, then cover and cook until internal temperature is reached (about 5-7 more minutes).
  6. Remove from heat and allow the meatballs to rest for 5 minutes before serving with a cooling Cilantro-Lime Yogurt Dip or in gourmet tacos.