Tender, juicy turkey meatballs simmered in a zesty and smoky green chile sauce. This comforting Southwest-inspired dish is packed with flavor and perfect for a weeknight dinner served over rice or with warm tortillas.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving(Serving includes 4 meatballs and about 1 cup of sauce.)
Tender, juicy meatballs simmered in a rich, savory tomato sauce, served over a bed of perfectly cooked spaghetti. A timeless Italian-American comfort food classic that the whole family will love.
Prep25 min
Cook60 min
Servings4
Serving size: 1 serving(1.5 cups of spaghetti with sauce and about 4-5 meatballs)
Crispy, savory, and irresistibly cheesy baked Parmesan crisps, also known as Frico. This one-ingredient wonder is the perfect low-carb snack, elegant salad topper, or crunchy garnish for soups. Ready in under 15 minutes!
About Turkey Meatballs in Green Chile Sauce, Spaghetti and Meatballs and Parmesan Crisps
Protein-packed turkey meatballs in tangy green chile sauce with spaghetti – a hearty, homestyle meal!
This southwest dish is perfect for dinner. With 1914.1499999999999 calories and 126.79g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp olive oil (For browning)
14.5 oz canned diced green chiles (Such as Hatch, undrained)
2 cup low-sodium chicken broth
0.25 cup fresh cilantro (Chopped, for garnish)
1 pcs lime (Cut into wedges for serving)
Instructions
1
Prepare Aromatics and Meatball Mixture
Finely mince half of the yellow onion and 2 cloves of garlic; set aside for the meatballs. Chop the remaining onion and mince the remaining 3 cloves of garlic; set these aside for the sauce.
In a large bowl, combine the ground turkey, almond flour, beaten egg, the finely minced onion, the 2 minced garlic cloves, 1 tsp ground cumin, dried oregano, 1 tsp kosher salt, and ½ tsp black pepper.
Gently mix with your hands until just combined. Do not overmix to ensure tender meatballs. Let the mixture rest for 5 minutes.
2
Form and Brown the Meatballs
Roll the mixture into 16 evenly-sized meatballs, about 1.5 inches in diameter.
Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
Carefully place the meatballs in the pan in a single layer, ensuring not to crowd them (work in two batches if necessary).
Cook for 6-8 minutes, turning occasionally, until browned on all sides. The meatballs will not be cooked through at this stage.
Remove the browned meatballs from the skillet with a slotted spoon and set them aside on a plate.
3
Build the Green Chile Sauce
Reduce the heat to medium. Add the chopped onion to the same skillet, using the remaining oil and rendered fat. Sauté for 4-5 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
Add the 3 minced garlic cloves and the remaining 1 tsp of ground cumin. Cook for 1 minute more until fragrant.
Pour in the undrained diced green chiles, chicken broth, and the remaining 0.75 tsp of kosher salt. Stir well to combine.
4
Simmer the Meatballs
Bring the sauce to a gentle simmer.
Carefully return the browned meatballs to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes. The meatballs should be cooked through (internal temperature of 165°F / 74°C) and the sauce slightly thickened.
5
Garnish and Serve
Turn off the heat. Stir in the fresh chopped cilantro.
Taste the sauce and adjust seasoning with more salt if needed.
Serve the meatballs and sauce hot, with lime wedges on the side for squeezing over. Excellent with cilantro-lime rice, quinoa, or warm flour tortillas.
1293cal
68gprotein
128gcarbs
57gfat
Ingredients
1 lb Ground Beef (80/20 lean-to-fat ratio recommended)
0.5 lb Ground Pork
1 cup Plain Breadcrumbs
0.5 cup Milk (Whole milk is preferred)
0.5 cup Parmesan Cheese (Freshly grated, plus more for serving)
1 pcs Large Egg (Lightly beaten)
6 cloves Garlic (Finely minced, divided)
2 tbsp Fresh Parsley (Finely chopped)
2 tsp Salt (Divided for meatballs and sauce)
1 tsp Black Pepper (Freshly ground, divided)
5 tbsp Olive Oil (Divided)
1 pcs Medium Onion (Finely chopped)
2 tbsp Tomato Paste
28 oz Crushed Tomatoes (One can)
1 tsp Dried Oregano
1 tsp Dried Basil
0.25 tsp Red Pepper Flakes (Optional, for a little heat)
1 tsp Sugar (Optional, to balance tomato acidity)
1 lb Spaghetti
2 tbsp Fresh Basil (Chopped, for garnish)
Instructions
1
Prepare the Meatball Mixture
In a small bowl, combine the breadcrumbs and milk. Let this mixture, known as a panade, sit for 5-10 minutes to allow the breadcrumbs to fully absorb the liquid.
In a large bowl, add the ground beef, ground pork, soaked panade, grated Parmesan, beaten egg, 2 cloves of minced garlic, chopped parsley, 1 tsp salt, and 0.5 tsp black pepper.
Using your hands, gently mix all ingredients until just combined. Overmixing can result in tough meatballs, so be careful to mix only until everything is evenly distributed.
2
Form and Brown the Meatballs
Lightly wet your hands to prevent sticking and roll the mixture into uniform 1.5-inch meatballs. This should yield about 16-20 meatballs.
Heat 3 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Carefully place the meatballs in the pot, ensuring not to overcrowd it (work in batches if necessary). Brown them on all sides, which should take about 5-7 minutes per batch.
Use a slotted spoon to remove the browned meatballs and set them aside on a plate. The browned bits left in the pot are full of flavor for the sauce.
1 cup Parmesan Cheese (Finely shredded, preferably from a block of Parmigiano-Reggiano)
0.25 tsp Black Pepper (Freshly ground, optional)
0.25 tsp Garlic Powder (Optional)
0.5 tsp Dried Oregano (Optional)
Instructions
1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy, non-stick removal.
2
Portion the cheese. Drop heaping tablespoons of the shredded Parmesan onto the prepared baking sheet, ensuring they are spaced at least 2 inches apart to prevent them from melting into each other. This should yield about 16 small mounds.
3
Gently flatten each mound with the back of a spoon to create a thin, even circle about 2-3 inches in diameter. If using, sprinkle your optional seasonings like black pepper, garlic powder, or oregano over the cheese circles.
4
Bake for 5-7 minutes. Watch them closely during the last 2 minutes. The crisps are ready when they are melted, bubbly, and have turned a light golden brown, especially around the edges.
5
Cool completely. Remove the baking sheet from the oven and let the crisps cool on the sheet for at least 5-10 minutes. They will harden and become crispy as they cool. Do not try to move them while they are hot and pliable.
6
Once fully cooled and rigid, carefully lift the crisps from the parchment paper. Serve immediately for the best texture, or store them for later.
Reduce the heat to medium. If there's excess fat, drain all but 2 tablespoons from the pot.
Add the finely chopped onion and sauté for about 5-6 minutes, until it becomes soft and translucent.
Add the remaining 4 cloves of minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Stir in the tomato paste and cook for 1-2 minutes. This step caramelizes the paste, deepening the tomato flavor.
4
Simmer the Sauce and Meatballs
Pour in the can of crushed tomatoes. Add the dried oregano, dried basil, red pepper flakes (if using), sugar (if using), the remaining 1 tsp of salt, and 0.5 tsp of black pepper. Stir everything together.
Bring the sauce to a gentle simmer.
Carefully return the browned meatballs to the pot, nestling them into the sauce so they are mostly submerged.
Reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes. For a richer, more developed flavor, simmer for up to 1.5 hours, stirring occasionally.
5
Cook the Spaghetti
About 15 minutes before the sauce is ready, bring a large pot of water to a rolling boil.
Generously salt the water with 2 tbsp of salt. This is crucial for seasoning the pasta from the inside out.
Add the spaghetti and cook according to package directions until al dente (firm to the bite), typically 8-10 minutes.
Before draining, reserve about 1 cup of the starchy pasta water. Then, drain the spaghetti well. Do not rinse it.
6
Serve and Garnish
Divide the cooked spaghetti among four serving bowls.
Ladle a generous amount of the rich tomato sauce and several meatballs over each portion of pasta.
Garnish with fresh chopped basil and an extra sprinkle of grated Parmesan cheese before serving.