Green Chile Turkey Meatballs with Avocado Dunking Sauce

Green-Chile-Turkey-Meatballs

Photo by: Savannah Wishart Photography

 

Makes 30 meatballs

Green chiles are a powerhouse of flavor in a small, inexpensive can. I keep my pantry stocked with them at all times. You should too! Repeat after me…”I will use green chiles in my cooking whenever I want to add a little zing to my dish, without the heat of peppers!” Ok, I’m glad we’re on the same page. Oh, and don’t forget, you can make these meatballs ahead of time, roll them, place them on a parchment lined baking sheet and freeze them until firm. Then store them in an airtight container until ready to use. Just thaw and cook!

Meatballs

2 lbs ground turkey (preferably turkey thigh, or breast and thigh combined)

4 large green onions, chopped

3 cloves of garlic, minced 

1 4 oz can diced green chiles

1 tsp granulated onion

1/2 tsp chili powder

1/2 tsp cumin

1 tsp sea salt

1/4 tsp freshly ground black pepper

1 – 3 TBSP olive oil (optional – use if needed to help moisten mixture, especially if using turkey breast meat)

Dunking Sauce

1 large ripe avocado (flesh only, pit and skin discarded)

1 TBSP fresh lime juice (1 medium lime)

1/3 C chopped fresh cilantro

1 small garlic clove, sliced

1/4 C olive oil

1/4 C coconut milk (or almond milk)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 tsp chili powder

1/2 tsp cumin

hot sauce (use a few drops of your favorite – or a lot if you like it spicy!)

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In a medium bowl, mix together meatball ingredients. Use some olive oil if the mixture is too dry, to help it stick together. Shape into 1 1/2-inch (about 30) meatballs and place them on the parchment lined baking sheet, leaving some space between each meatball. Bake 25 minutes, turning meatballs once part way through.
  3. While meatballs are cooking, make the dunking sauce. In a food processor or Bullet blender, combine sauce ingredients until smooth and creamy. Adjust and add any additional salt, pepper or hot sauce as desired. Serve meatballs with a hefty serving of dunking sauce on the side!

Recipe Option #2:

Meatballs:

  1. Omit green chiles and add 2 TBSP Coconut Aminos (or GF Soy Sauce), 2 tsp Toasted Sesame Oil, and 2 tsp Sesame Seeds. 

Sauce:

  1. Omit chili powder, cumin and olive oil. Add an extra 1/4 cup coconut milk and 1/2 tsp Chinese 5 Spice seasoning
Green Chile Turkey Meatballs with Avocado Dunking Sauce
Yields 30
Green chiles are a powerhouse of flavor in a small, inexpensive can. I keep my pantry stocked with them at all times. You should too! Repeat after me…”I will use green chiles in my cooking whenever I want to add a little zing to my dish, without the heat of peppers!” Ok, I’m glad we’re on the same page. Oh, and don’t forget, you can make these meatballs ahead of time, roll them, place them on a parchment lined baking sheet and freeze them until firm. Then store them in an airtight container until ready to use. Just thaw and cook!
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Meatballs
  1. 2 lbs ground turkey (preferably turkey thigh, or breast and thigh combined)
  2. 4 large green onions, chopped
  3. 3 cloves of garlic, minced
  4. 1 4 oz can diced green chiles
  5. 1 tsp granulated onion
  6. 1/2 tsp chili powder
  7. 1/2 tsp cumin
  8. 1 tsp sea salt
  9. 1/4 tsp freshly ground black pepper
  10. 1 - 3 TBSP olive oil (optional - use if needed to help moisten mixture, especially if using turkey breast meat)
Dunking Sauce
  1. 1 large ripe avocado (flesh only, pit and skin discarded)
  2. 1 TBSP fresh lime juice (1 medium lime)
  3. 1/3 C chopped fresh cilantro
  4. 1 small garlic clove, sliced
  5. 1/4 C olive oil
  6. 1/4 C coconut milk (or almond milk)
  7. 1/2 tsp sea salt
  8. 1/4 tsp freshly ground black pepper
  9. 1/2 tsp chili powder
  10. 1/2 tsp cumin
  11. hot sauce (use a few drops of your favorite - or a lot if you like it spicy!)
Instructions
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In a medium bowl, mix together meatball ingredients. Use some olive oil if the mixture is too dry, to help it stick together. Shape into 1 1/2-inch (about 30) meatballs and place them on the parchment lined baking sheet, leaving some space between each meatball. Bake 25 minutes, turning meatballs once part way through.
  3. While meatballs are cooking, make the dunking sauce. In a food processor or Bullet blender, combine sauce ingredients until smooth and creamy. Adjust and add any additional salt, pepper or hot sauce as desired. Serve meatballs with a hefty serving of dunking sauce on the side!
Recipe Option #2
Meatballs
  1. Omit green chiles and add 2 TBSP Coconut Aminos (or GF Soy Sauce), 2 tsp Toasted Sesame Oil, and 2 tsp Sesame Seeds.
Sauce
  1. Omit chili powder, cumin and olive oil. Add an extra 1/4 cup coconut milk and 1/2 tsp Chinese 5 Spice seasoning
The Healthy GF Life http://thehealthygflife.com/

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