Turkey Meatballs With Fire Roasted Green Chiles Recipes

TURKEY ENCHILADAS WITH FIRE-ROASTED TOMATILLOS

Turkey Enchiladas with Fire-Roasted Tomatillos image

Provided by Guy Fieri

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1 1/2 pounds tomatillos, husked and cut in quarters
3 cloves garlic
2 jalapenos, stemmed and seeded
1 small sweet onion, rough chopped
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken stock
1/2 bunch fresh cilantro
Juice of 2 limes
3 tablespoons olive oil
1 pound lean ground turkey
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/2 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
Eight 8-inch flour tortillas
1 cup shredded Jack cheese
1/2 cup crumbled queso fresco
Chopped fresh cilantro, for garnish
2 cups sour cream, for serving

Steps:

For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

ASIAN TURKEY MEATBALLS WITH CHILE-GARLIC GLAZE

Asian Turkey Meatballs with Chile-Garlic Glaze image

My favorite recipes are easy, nutritious, and delicious and these meatballs are all of those things. I find recipes with ground turkey tend to be bland, but the fresh ginger, garlic, and sesame oil in these make them very flavorful.

Provided by CaraMeg

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

cooking spray
1 pound ground turkey
¼ cup corn flake crumbs
1 egg
3 scallions, chopped
1 tablespoon minced fresh ginger root
1 tablespoon low-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon dried parsley
½ teaspoon salt
1 clove garlic, minced
2 tablespoons low-sodium soy sauce
2 tablespoons water
1 tablespoon chile-garlic paste (sambal oelek)
1 tablespoon palm sugar

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking tray with cooking spray.
Combine turkey, corn flake crumbs, egg, scallions, ginger, soy sauce, sesame oil, parsley, salt, and garlic in a large bowl. Shape into 1-inch meatballs. Arrange on the prepared baking tray.
Combine soy sauce, water, chile-garlic paste, and palm sugar in a separate bowl to make the glaze.
Bake meatballs in the preheated oven until no longer pink on the outside, about 10 minutes. Coat the meatballs with the glaze. Continue baking until glaze thickens, 10 to 12 minutes.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 13.1 g, Cholesterol 130.1 mg, Fat 12.8 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 3.2 g, Sodium 849.3 mg, Sugar 5.2 g

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