recipe

Tex-Mex Turkey Meatballs in Creamy Salsa Verde

by Rachael Ray Show Staff 9:00 AM, October 16, 2014

Aired October 16, 2014

Ingredients

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

Toppings:
Shredded Cheddar or Manchego cheese
Pickled red onions (in lime juice, salt and pepper)
Pickled jalapeño rings
Chopped cilantro
Chopped lettuce
Thinly sliced radishes
 

Preparation

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.