Tex-Mex Turkey Meatballs in Creamy Salsa Verde

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

Aired October 16, 2014


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.

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