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Playing Tex-Mex Turkey Meatballs in Creamy Salsa Verde


  • 1 1/4 pounds ground turkey (the average weight of one package), white and dark meat
  • 1 1/2 teaspoons cumin, half a palmful
  • 1 1/2 teaspoons ground coriander, half a palmful
  • 2 cloves garlic, grated or pasted
  • 3 tablespoons grated onion
  • 1 tablespoon Worcestershire sauce
  • 1 pound fresh Mexican chorizo removed from casing
  • 1/2 cup grated Manchego cheese
  • 1 cup breadcrumbs moistened in milk then squeezed of excess liquid
  • 1 egg, beaten
  • A drizzle olive oil
  • 3 cups salsa verde, homemade or store-bought
  • 1 1/2 cups turkey or chicken stock
  • 1 cup crème fraîche or Mexican crema
  • Shredded Cheddar or Manchego cheese
  • Pickled red onions (in lime juice, salt and pepper)
  • Pickled jalapeño rings
  • Chopped cilantro
  • Chopped lettuce
  • Thinly sliced radishes


Preheat oven to 425°F.
Combine turkey with seasonings and garlic, onion, Worcestershire, chorizo, cheese, breadcrumbs, egg and olive oil. Roll large, walnut-sized balls and bake on parchment-lined baking sheets until just cooked through, about 17-20 minutes.

Heat salsa and stock together, and stir in crème or crema. Slide in meatballs and keep warm in a pot over low heat or in a slow cooker.
Serves with warm, charred corn tortillas and/or slider-sized rolls or chunks of halved baguette and toppings.