Baked Enchilada Meatballs
A one-pan recipe helps make these Enchilada Meatballs the ultimate quick and easy weeknight dinner. Mexican spices and refreshing verde sauce offer the comforts of authentic flavors while all the veggies ensure a healthy and hearty meal.
Servings: 4 Servings
Ingredients
- 16 ounces salsa verde, store-bought or homemade salsa verde
- 8 ounces canned green chiles*
- 2 pounds ground turkey
- ½ teaspoon fine sea salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ cup finely chopped fresh cilantro, for garnish
- ¼ cup diced finely chopped red onion, for garnish
- Rice, optional, for serving
Instructions
- Preheat oven to 375°F. Using your hands, mix the turkey, canned chiles (or roasted poblano peppers, see directions below), salt, chili powder, cumin, and garlic powder in a large bowl. Roll the balls into approximately 2 tablespoon-sized portions. Place in a 9"x13" baking dish.
- 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!
Notes
* To roast your own poblano peppers (vs. using canned), turn the oven on to "broil." Place the 3-4 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 peel and chop. Once cooled, peel the skin off the peppers and discard. Remove the stems and seeds, then finely chop the flesh.
Recipe Variations:
- Add more spice - if you’re looking for lots of spice in this dish, you can always add more jalapeno peppers to the salsa verde for an added kick.
- Keep them low carb - keep these Enchilada Meatballs low-carb by pairing them with quinoa or cauliflower rice instead of white rice.
Nutrition
Calories: 326kcal | Carbohydrates: 11g | Protein: 54g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 125mg | Sodium: 1452mg | Potassium: 995mg | Fiber: 1g | Sugar: 8g | Vitamin A: 982IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 3mg