|10 min||25 min||30|
|908 gm||Ground turkey, lean|
|4 green onion (stem)||Green onion, scallion, ramp (chopped)|
|3 clove(s)||Garlic (minced)|
|1 can (4oz)||Green chiles, canned|
|1 tsp||Onion powder|
|1/2 tsp||Chili powder|
|1 tsp||Sea salt|
|1/4 tsp||Black pepper|
|1 avocado(s)||Avocado (flesh only, pit and skin discarded; for sauce)|
|1 tbsp||Lime juice (fresh) (freshly squeezed; for sauce)|
|1/3 cup||Cilantro (coriander) (fresh; for sauce)|
|1/4 cup||Extra virgin olive oil (for sauce)|
|1/4 cup||Coconut milk (or almond milk; for sauce)|
|1 clove(s)||Garlic (minced; for sauce)|
|1/2 tsp||Cumin (for sauce)|
|1/2 tsp||Chili powder (for sauce)|
|1/4 tsp||Black pepper (for sauce)|
|2 tbsp||Hot sauce (optional; for sauce)|
1. Preheat oven to 425F degrees. Line a large baking sheet with parchment paper.
2. In a medium bowl, mix together turkey, green onions, garlic, green chiles, onion powder, chili powder, cumin, salt and black pepper. Add 1 tablespoon olive oil at a time if the mixture is too dry, to help it stick together.
3. Shape into 1 1/2-inch meatballs and place them on the parchment lined baking sheet, leaving some space between each meatball. Bake 25 minutes, turning meatballs once part way through.
4. While meatballs are cooking, make the dunking sauce. In a food processor or blender, combine avocado, lime juice, cilantro, olive oil, coconut milk, garlic, cumin, chili powder, black pepper, hot sauce (optional) until smooth and creamy. Adjust and add any additional salt, pepper or hot sauce as desired.
5. Serve meatballs with a hefty serving of dunking sauce on the side!
You can prep the balls ahead of time and freeze for quick protein options. Ensure to fully warm through when re-heating to an internal temperature of 165F or 74C degrees.
Avocado sauce won't keep fresh for too long. Ensure to store it in an airtight container in the fridge for up to 3 days.
High in protein, vitamins and minerals as well as the amino acid tryptophan that's needed to make serotonin important for mood and energy support.