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Ingredients 0/10
Why This Dish Is So Special
These meatballs bring together bold southwestern flavors with tender turkey, making them a healthier alternative to traditional meatballs. They are packed with spices and herbs that add a zesty kick without overwhelming the natural taste of the meat.
Chef Tips
- Use lean ground turkey to keep the meatballs moist but not greasy.
- Avoid overmixing the meat mixture to ensure tender meatballs.
- Cook meatballs on medium heat to brown them evenly without drying out.
- Avoid overmixing the meat mixture to ensure tender meatballs.
- Cook meatballs on medium heat to brown them evenly without drying out.
Step 1
Whisk the yogurt, salsa, cumin, and chipotle chili powder in a bowl. Scoop out about 1 1/2 cups of this mixture and pop it in the fridge to chill while you work on the meatballs.
Step 2
In a separate bowl, combine the turkey, crushed chips, egg, the remaining seasoned yogurt, cilantro, corn, and black beans. Give everything a good mix until it’s well combined.
Step 3
Use a small scoop or spoon to form the mixture into tablespoon-sized balls and place them on a baking sheet that’s been lightly greased. Bake in a preheated 400°F oven for about 20-25 minutes, or until they’re nicely browned on the outside.
Step 4
Once the meatballs are cooked, serve them over a bed of shredded lettuce with the reserved yogurt sauce on the side for dipping.
Creative Serving Ideas
Serve with a side of cilantro-lime rice or warm tortillas for a fun taco-style meal. They also pair well with a fresh avocado salad or a dollop of sour cream to balance the spices.
How To Save Leftovers
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag; they will keep well for up to 3 months. Reheat gently in the oven or microwave to maintain moisture.
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