Southern Border Meatballs

Even though I do not eat meat, Mr Custom Taste does. He also enjoys recipes that have a special flare or odd change to them. He is a big fan of Greek Meatballs. One day we had a lot of ground turkey that needed to get cooked and a lot of cilantro. So I came up with an idea to make greek meatballs but with a spanish twist! So I present to you Southern Border Meatballs! They smell great, and he even said that they tasted like greek meatballs, just with cilantro. Success!


Shopping List

• 1 1/2 LB Ground Turkey
• 2 TBSP Jalapeño Escabeche
• 1 TBSP Rolled Oats
• 2 TBSP Packed Cilantro
• 1 TSP Oregano
• 1/2 TSP Paprika
• 1/4 TSP Salt
• 1/2 TSP Cumin
• 1 TSP Onion Powder
• 1/4 TSP Cayenne Pepper
• 1/2 TSP Black Pepper

Hardware

Mixing Bowl

Mixing Apparatus

TBSP and TSP

Food Processor

Baking Sheet

Silicon Mat
Tongs

Time 50 Minutes
Prep 40 Minutes
Cook 10 Minutes
Yield 33 Meatballs

Time To Get Cooking!!!

Grab your food processor and cut in the cilantro, escabeche drained well, oats, and about 1 TBSP of the turkey*

Process until fine
Add the mixture to the mixing bowl as well as the remaining ground turkey
Mix together until fully combined (about 30 seconds with a mixer)
Add in the spices and mix again

Once the ingredients are fully combined put the mixture into the fridge for at least 30 minutes
After the 30 minutes is up remove and start rolling into balls
1 TBSP scoop and then set onto baking mat

Preheat oven to 400 degrees
Bake for 10 minutes, flip and then bake for an additional 10 minutes
Remove from oven and set to the side to cool
Add to another meal or serve as a side

Serving
2 meatballs

Storing and Reheating
Place in zip top baggie and store in fridge for up to 1 week or in freezer for up to 1 month
Reheat on the stove, in the oven or use the microwave until warm throughout

Nutritional Information (per meatball)
Calories 50
Fat 3g
Carbs 0g
Protein 6g

Cost Information (per meatball)
Recipe Cost:$4.26
Cost Per Meatball:$0.13

Tricks
-The colder the better when making meatballs. If they start to get sticky as you are rolling them either put them back in the fridge to chill or rub ice on your hands. Keeping them cold helps to keep them firm during cooking.
-I needed to add turkey to my processor to help chop up the "non-meat" ingredients.

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