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Turkey Enchilada Meatballs

Loaded with flavor, these turkey enchilada meatballs go from fridge to table in about 45 minutes and make an exciting weeknight meal.
Print Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner
Cuisine Mexican

Ingredients
  

  • 20 oz ground turkey
  • 6 garlic cloves, minced or grated
  • 2-3 chili peppers in adobo, finely diced add more peppers if you want spicy meatballs
  • 5 scallions, thinly sliced or chopped, white parts only
  • 2 tbsp chopped fresh cilantro
  • 1 lime, zested and juiced
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • 1/2 c panko crumbs, unseasoned
  • 1 egg, beaten
  • 20 oz prepared red enchilada sauce
  • 2-4 tbsp olive oil, for searing meatballs
  • For serving: cojita, sour cream, lime wedges, cilantro, scallions, serano or jalapeno peppers, pickled onions, sliced avocado, tortilla chips all optional

Instructions
 

  • Preheat oven to 350.
  • Combine all ingredients except the enchilada sauce and olive oil until well mixed. 
  • Form meatballs into desired size (I got about 17 meatballs in my batch).
  • Heat oil in oven proof skillet over medium heat. Working in batches, place 6-10 meatballs, depending on the size of your skillet, and brown on each side (3-5 minutes per side) over medium heat. Set meatballs aside, and continue searing the rest of your meatballs. Do not crowd your pan, otherwise the meatballs will steam and not get the caramelized edge you want.
  • Once all the meatballs are browned, pour sauce into the pan, scraping up any brown bits. Bring to a boil over medium, and remove from the heat.
  • Place meatballs back in the sauce, and bake for 20 minutes or until meatballs reach an internal temperature of 165. 
  • Serve with cojita, lime wedges, cilantro, scallions, serano peppers, pickled onions, tortilla chips, etc!
Keyword enchiladas