Turkey Meatballs with Fire-Roasted Green Chiles

Total Time:
55 min
30 min
25 min

About 14 meatballs

  • 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
  • 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.

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    This recipe is featured in:

    Top Turkeys for Thanksgiving