Southwest Turkey Meatballs

These turkey meatballs feature cumin, smoked paprika, and chili powder for bold Southwestern flavor. Served with a creamy avocado-lime crema made with Greek yogurt, they make a protein-rich meal that’s both satisfying and light. 

INGREDIENTS

FOR THE TURKEY MEATBALLS 

 24 turkey meatballs  

16 tablespoons avocado-lime crema 

FOR THE TURKEY MEATBALL MIX  

2 pounds ground turkey breast  

1 cup panko breadcrumbs  

1 egg  

1/4 cup yellow onion, minced  

2 teaspoons garlic, minced  

2 tablespoons cilantro, chopped  

1 teaspoon cumin  

1 teaspoon smoked paprika   

1/2 teaspoon chili powder  

1 teaspoon salt  

1/2 teaspoon black pepper  

1 tablespoon olive oil 

FOR THE AVOCADO-LIME CREMA 

1 avocado  

1/2 cup Greek yogurt  

2 tablespoons cilantro, chopped  

1 teaspoon minced garlic  

1/4 teaspoon cumin  

1 pinch salt  

4 tablespoons lime juice  

1 tablespoon water 

INSTRUCTIONS

TO MAKE THE TURKEY MEATBALLS 

1. Preheat oven to 400 F.  

2. Portion into 1-1/2-inch meatballs (about 1-1/2 ounces each) and place onto a lightly oiled sheet tray.  

3. Bake 16–18 minutes or until internal temperature reaches 165 F.  

4. Serve 3 meatballs with 2 tablespoons of the avocado-lime crema. 

TO MAKE THE TURKEY MEATBALL MIX 

1. Place all ingredients into a large bowl and mix until just combined. 

TO MAKE AVOCADO-LIME CREMA 

1. Place all ingredients into a blender and purée until smooth. Add more water as needed to adjust to desired consistency.