Green Chili Turkey Meatballs with Enchilada Sauce & Queso Fresco
A bold, gourmet take on comfort food with a Southwest kick.
These juicy turkey meatballs are packed with green chilis, herbs, and savory seasoning, then finished with warm enchilada sauce, crumbled cotija, and fresh cilantro. Light, flavorful, and chef-crafted — they’re perfect for weeknight dinners or impressing guests with minimal effort.
Ingredients
For the Panade
- ½ cup breadcrumbs
- ¼ cup milk
For the Turkey Meatballs
- 1 lb ground turkey
- ½ tsp chicken bouillon
- Salt, to taste
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 egg
- 1 small can (4 oz) Hatch green chilis
- Freshly ground black pepper
- 2 tbsp chopped fresh cilantro
For Plating
- Warm green enchilada sauce (store-bought or homemade)
- Crumbled Queso Fresco
- Fresh cilantro, chopped (for garnish)
Instructions
1. Prepare the Panade
In a small bowl, mix breadcrumbs and milk. Let sit for a few minutes until the breadcrumbs are softened.
2. Season the Ground Turkey
In a large mixing bowl, combine ground turkey, chicken bouillon, salt, garlic powder, oregano, egg, Hatch green chilis, pepper, chopped cilantro, and the panade. Mix gently with your hands until evenly combined.
3. Form and Sear the Meatballs
Shape the mixture into small, evenly sized meatballs. Heat a skillet over medium-high heat and sear meatballs on two sides until golden brown.
4. Bake
Transfer seared meatballs to a baking dish. Bake in a preheated oven at 400°F (204°C) for about 35 minutes, or until fully cooked through.
5. Plate and Finish
Place meatballs on a serving plate. Drizzle with warm green enchilada sauce, top with crumbled Queso Fresco, and finish with a sprinkle of fresh cilantro.
Serving Suggestions
Serve over white rice, cauliflower rice, or inside warm tortillas for a bold twist. These meatballs also pair well with roasted veggies or a crisp slaw.
