Turkey Meatballs with Fire-Roasted Green Chiles
- Level: Easy
- Yield: About 14 meatballs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 147
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 77
- Sodium
- 305
- Total: 55 min
- Active: 30 min
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
Directions
- 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.