| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | About 14 meatballs |
Ingredients
- 1 hatch chile
- 1 poblano chile
- 1 serrano chile
- 1 Anaheim pepper
- 1 cup milk
- 1 cup panko breadcrumbs
- 2 pounds ground turkey, half white meat and half dark meat
- 1 cup minced sweet onion
- 1/2 cup chopped flat-leaf parsley
- 4 cloves garlic, minced
- 2 large eggs
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 350 degrees F.
- Over an open flame, roast the hatch, poblano, serrano and Anaheim chile peppers. Roast until the skins are charred and black all over, 2 to 3 minutes per side. Remove chiles from the flame and immediately place in a large bowl and cover with plastic wrap. Set aside and allow to steam for 8 to 10 minutes. Once the peppers have cooled, scrape away and discard the charred skin, then remove the stems and seeds. Finely dice the flesh and set aside.
- In a small bowl, combine the milk and panko and set aside. In a medium mixing bowl, combine the ground turkey, onion, parsley, garlic, eggs, cumin, salt, black pepper, cayenne, panko-milk mixture and diced peppers. Mix all the ingredients together. Using your hands, shape the mixture into golf ball-sized meatballs, about 3 ounces each. Evenly space the meatballs on a baking sheet and place into the oven. Bake until firm and browned, 12 to 14 minutes.
- Place the meatballs on a large platter, garnish with cilantro and serve.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 147 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 19 g |
| Cholesterol | 77 mg |
| Sodium | 305 mg |
Reviews
Took way longer to make in oven. Still delicious though! Could be because my meatballs were too big and I needed to maybe do 20 smaller ones
These were a bit of work and after 45 minutes in the oven, they still were too moisr so I ended up frying them a little. Just too much liquid with the milk, peppers and eggs.
Made these last Saturday night and they were delicious. The recipe makes way more than 14 golf-ball sized meatballs, however. We used 2 pounds of turkey, as the recipe calls for, and we came out with 32 golf-ball sized meatballs. Good flavors. Thanks, Guy!