Baked Turkey Jalapeño Cheddar Meatballs
Lean ground turkey meatballs baked with pickled jalapeño and sharp cheddar, make once and enjoy over the week from fridge or freezer for a zesty American bite.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brush lightly with olive oil. In a medium bowl, combine 400g ground turkey, 28g grated cheddar, 20g drained pickled jalapeños, 16g panko, 1 egg white, 2 tbsp coriander, 2 grated garlic cloves, 1 tsp cumin, 0.25 tsp smoked paprika, 0.25 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Mix gently by hand until just combined, avoiding overworking.
Bake
Scoop and roll mixture into 12 evenly-sized meatballs (roughly 38g each), space them on the prepared tray. Bake at 200°C for 18–20 minutes, rotating once halfway, until golden and internal temperature reaches 74°C (165°F).
Cool and portion
Allow meatballs to cool fully on the tray, then divide into 2 airtight containers, 6 meatballs per container. Refrigerate up to 4 days or freeze up to 60 days.
Plate
Reheat 6 meatballs in the oven at 180°C for 5–6 minutes from fridge (or 10–12 minutes from frozen). Arrange on a plate and serve with sliced cucumber, celery sticks, or a simple yogurt dip for cooling contrast.
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