1/4 cup finely chopped fresh cilantro, for garnish
1/4 cup diced finely chopped red onion, for garnish
Turn the oven on to “broil.” Place the poblano peppers on a rimmed baking sheet and when the oven is at temperature, place them under the broiler. Check on the peppers every 3 minutes, flipping them over so that they blister evenly on all sides. This process may take anywhere between 6 to 12 minutes. The shiny outer skin will bubble, blister, and darken – that’s when you know it’s done. Remove them from the oven and either set aside to cool completely, or transfer to a container to refrigerate until you’re ready to assemble. Note: this step can be done a few days in advance!
Once cooled, peel the skin off the peppers and discard. Remove the stems and seeds, then finely chop the flesh.
Preheat oven to 375 F. For the meatballs, using your hands, mix the chopped peppers into the turkey with the rest of the seasonings. Roll the balls into approximately 2 tablespoon-sized portions. Place in a large baking dish (9″ x 13″ is what I used).
Pour the salsa verde over the meatballs and transfer to the oven. Bake at 375 F for 40 minutes, or until the sides of the dish start to bubble and darken.
Garnish with fresh cilantro and onion, serve over rice, and enjoy!