Southwestern-Style Mini Turkey Meatballs

These mini turkey meatballs are packed with bold southwestern flavors that bring a little kick to your meal. Perfect as a snack or part of dinner, they’re easy to make and sure to please the whole family.

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TIME45 min

SERVINGS4

RATING4.0 / 5

Southwestern-Style Mini Turkey Meatballs

01 / WHAT YOU NEED

Ingredients

2 pounds ground turkey 1 cup finely crushed tortilla chips 1 egg 2 cups Dannon Oikos Plain Greek Nonfat Yogurt ½ cup chopped cilantro 1 cup prepared (jar) picante sauce or salsa, divided 1 cup frozen corn kernels, thawed 1 cup black beans 1 teaspoon cumin 1 teaspoon ground chipotle chili powder, divided

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by combining the yogurt, salsa, cumin, and chipotle chili powder in a bowl. Set aside about 1 1/2 cups of this mixture in the fridge for later. In a separate bowl, mix together the turkey, crushed chips, egg, the remaining seasoned yogurt, cilantro, corn, and black beans until everything is well combined. Use a small scoop or spoon to form tablespoon-sized meatballs and place them on a lightly greased baking sheet. Pop them in a 400°F oven and bake for 20 to 25 minutes, or until they’re nicely browned. When they’re done, serve the meatballs over shredded lettuce with the reserved sauce on the side for dipping.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F for safety.
- Avoid overmixing the meat mixture to keep the meatballs tender.
- Brown the meatballs in a hot pan before baking to add extra flavor and texture.

Why you’ll love it

These meatballs are packed with bold flavors and lean protein, making them a tasty and healthy option. Their small size makes them perfect for appetizers or a main dish. Plus, they cook quickly, saving you time in the kitchen.

Serving ideas

Serve with a side of cilantro-lime rice or a fresh salad for a complete meal. They also go great with a creamy avocado dip or salsa for dipping. Try stuffing them into warm tortillas for tasty mini tacos.

Storage & leftovers

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat gently in the oven or microwave before serving.