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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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).
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.
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.
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