Cheap, Cheerful, Delicious: Turkey Enchilada Meatballs
I found a recipe that sounded good for enchilada meatballs, printed it out, and left it on the top of the printer. My husband saw the recipe and said it sounded really good. The next day he decided we should have the meatballs. So, off to the store(s) I went. I'm afraid the recipe underwent significant modifications, primarily because of the lack of certain items right now in the markets. I also ran out of time and had to streamline the recipe. Despite the changes I made, the meatballs were great--moist, loaded with sauce, and sufficiently cheesy to make everyone happy. The meatballs also were a nice change from meatloaf or burgers, and they satisfied our urge for Latin food without having to go out for it--which isn't a great idea right now given the spread of the Covid virus in our area. I served the meatballs with a mixture of beans and rice alongside, a salad, and some guacamole. My husband told me I should make the meatballs again--soon.
Turkey Enchilada Meatballs -- Serves 6+
1 8.5-ounce cornbread muffin mix, baked and crumbled (or 1 1/2 cups of leftover
3 tablespoons of taco seasoning mix (I use McCormick)
1 large egg
1/4 cup of plain, fat-free yogurt
1/2 a 10-ounce can of red enchilada sauce (save the rest, you'll use it later)
16-20 ounces of lean ground turkey (93 percent)
1/2 a 4-ounce can of chiles (save the rest, you'll use it later)
1 1/4 cup of shredded Mexican-style cheese, divided
Preheat the oven to 350 degrees and coat a large baking dish with deep sides with non-stick cooking spray. Combine the crumbled cornbread, taco seasoning, egg, yogurt, enchilada sauce, and turkey until well blended. Stir in the chiles and 1/4 cup of the cheese. (You can refrigerate the mixture now and form the meatballs later, if you'd like.) Shape the meatball mixture into 16-18 meatballs, each a little large than a golf ball. Place the meatballs in the prepared dish. Sprinkle the meatballs evenly with 1/2 cup of the remaining cheese, then pour the sauce over the cheese. Sprinkle the remaining 1/2 cup of cheese evenly over the sauce. Place the meatballs in the oven and bake them for 45-60 minutes (the meatballs should register at least 165 degrees in the center). Let the meatballs cool a few minutes before serving them, sprinkled with chopped cilantro, if you like.
1 tablespoon of taco seasoning mix
1/2 a 10-ounce can of red enchilada sauce (the remainder of the can you used for the
1 16-ounce jar of salsa
1/2 a 4-ounce can of chiles (the remainder of the can you used for the meatballs)
1/4 cup of water (rinse out the salsa jar and enchilada can with it and add it to the
Mix all the sauce ingredients together until blended. You will not need to add extra salt! The taco seasoning mix has plenty of salt in it as does the enchilada sauce and salsa.