Southwest Turkey
Meatballs
Juicy turkey meatballs loaded with jalapeño, fresh cilantro, green onion, garlic, and cumin — baked at high heat until golden and cooked through. A bold southwest twist on a classic that works as a meal prep protein, a party appetizer, or a quick weeknight dinner over cauliflower rice with salsa on the side.
- 1 lb lean ground turkey
- 1 large egg
- 1–2 jalapeños, finely diced (seeded for mild, seeds in for hot)
- 4 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp garlic salt
- ¼ tsp black pepper
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1
Preheat & prep
Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top — the rack allows hot air to circulate so the meatballs brown evenly on all sides rather than steaming on the bottom. Spray the rack lightly with cooking spray.
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2
Mix the meatballs
Add the ground turkey, egg, diced jalapeño, green onions, cilantro, garlic, cumin, garlic salt, and black pepper to a large bowl. Mix with your hands until just combined — don't overwork the meat or the meatballs will be dense and tough. The mixture should be cohesive but still feel light.
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3
Form & bake
Roll the mixture into 1 to 1½ inch balls and place on the prepared rack. Bake at 400°F for 15–17 minutes until cooked through to 165°F and lightly golden on the outside. Let rest for 3 minutes before serving.
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4
Serve
Serve immediately over cauliflower rice with salsa, in lettuce cups with avocado and Greek yogurt, or on a platter with toothpicks as an appetizer. These are versatile enough to go any direction.
- Wire rack for even browning: Placing the meatballs on a rack set over a foil-lined baking sheet allows hot air to circulate underneath — you get a golden exterior all the way around instead of a pale, steamed bottom.
- Heat level: One seeded jalapeño gives you flavor with minimal heat. Two jalapeños with seeds left in makes these genuinely spicy. Start with one seeded if you're unsure and adjust next time based on your preference.
- Don't overmix: Working the meat too much develops the proteins and makes for tight, dense meatballs — mix just until everything is combined and stop. Light hands make better meatballs.
- Serving ideas: Over cauliflower rice with salsa and avocado is the natural home for these. They're also great in romaine lettuce cups with a drizzle of our Greek Yogurt Ranch, skewered as an appetizer, or crumbled into the Southwest Chicken for extra protein.
- Meal prep: These keep in the fridge for up to 4 days and reheat in 60 seconds in the microwave. Freeze in a zip-lock bag for up to 3 months — reheat from frozen in the microwave for 2 minutes or in a 350°F oven for 10 minutes.