Salsa verde turkey meatballs
Ingredients
Instructions
Preheat the oven to 425°F and line a 13x18 sheet pan with foil. Spread the olive oil evenly over the foil. (If you only have smaller sheet pans, you instead can use two pans. Spread 1 tablespoon of the olive oil on each.)
To prepare the meatballs, place the turkey, ricotta cheese, crushed tortilla chips, cilantro, garlic, jalapeños, cumin, oregano, salt, allspice, and cayenne in a mixing bowl. Mix the ingredients until everything is well blended. You can use a spoon, but I find my hands make the best tools for the job.
o form meatballs, using a 1-tablespoon scoop or spoon, portion off the meat and then roll into balls. After forming, place a meatball on the prepared sheet pan, 1 inch apart. Repeat until all the meat has been formed into balls.
Once all the meatballs are formed, place in the oven and cook uncovered for 20-25 minutes, or until lightly browned and cooked all the way through. (I recommend making a smaller meatball to test for doneness and as a cook's treat.)
Meanwhile, to make the salsa verde, place in a 4-quart sauce pot the tomatillos, garlic, onion, and jalapenos. Cover with water and then bring the pot to a boil. Let the pot boil on high for 2 minutes, then turn off the heat.
Let the vegetables sit in the warm water for 10 minutes, then transfer the vegetables with a slotted spoon to a blender.
Take 1 cup of the cooking water from the pot and add it to the blender. Also, add to the blender the cilantro, salt, cumin, and allspice.
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Reviews from the Original Source
To anyone that’s on the fence about this recipe…do yourself a favor and make it. This recipe slaps!
We made it exactly as written here, except meatball size. A #24 disher (3 tbspn?) is the smallest we have, using it made two full quarter sheet pans of meatballs. (Our big oven is down right now, so we cooked the meatballs in our countertop oven, hence the smaller baking sheets.)
Served over rice with cotija cheese and cilantro is the pro move.
Oh, for the record we used 85/15 ground turkey. Don’t think I would use anything leaner.
I’m thinking about adding homemade turkey stock and orzo and turning it into a soup. (Probably with smaller meatballs.)
I made this recipe today, and it is excellent. I modified it to add roasted green Pablano chilis to the sauce, but otherwise followed it exactly. The meatballs and the salsa verde will be a fixture in my fall cooking from now on. Additionally, roasting the chillies leaves the house with an incredible fall aroma.
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