Mexican · Snack
Baked Smoky Chipotle Turkey Meatballs
Lean ground turkey meatballs baked with chipotle in adobo and smoked paprika, make once and enjoy over the week from fridge or freezer for a deep Mexican-style bite.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
288Calories
38gProtein
10gFat
6gCarbs
1gSugar
1gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brushing lightly with olive oil. In a medium bowl, combine ground turkey, egg white, chipotle, coriander, lime juice, garlic, smoked paprika, cumin, oregano, onion powder, salt, and pepper. Mix gently with hands until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs (roughly 38g each).
2
Bake
Space meatballs on the prepared tray in a single layer. Bake at 200°C for 18–20 minutes, rotating the tray once halfway through, until golden and internal temperature reaches 74°C (165°F). Cool fully on the tray.
3
Finish
Divide cooled meatballs into 2 airtight containers or freezer bags (6 meatballs each). Refrigerate up to 4 days or freeze up to 60 days. To reheat, warm 6 meatballs at 180°C for 6 minutes from fridge or 10–12 minutes from frozen, then plate with sliced cucumber, cherry tomatoes, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground turkey (93/7)
- 1 egg white
- 1 tbsp chipotle in adobo
- 2g (pinch) fresh coriander
- 1 tbsp fresh lime juice
- 2 garlic cloves
- 0.5 tbsp smoked paprika
- 0.5 tbsp ground cumin
- 0.25 tsp dried oregano
- 0.25 tsp onion powder
- 0.25 tsp fine salt
- 0.125 tsp black pepper
- 1 tsp olive oil