Updated: Jul 8
A sweet friend shared a dinner she recently made called Mexican Meatballs. I decided to try and recreate it for my eating lifestyle and...well, if it's on this page then it means it's a keeper!
1.50 lb(s), Organic Ground Turkey
1 egg, Organic Large Egg
1 (4 ounce) can, Mild Fire Roasted Diced Green Chiles
0.50 Cup, Red Onion
0.50 cup chopped, Red Bell Pepper Chopped
0.25 cup, Green (or red) Enchilada Sauce - I used Siete Brand
Seasons of choice. I used: Himalayan salt, black pepper, garlic powder, onion powder, cumin, chili powder (and a lot of it), paprika, all season, etc.
0.50 cup, Mozzarella Cheese, Finely Shredded
5 T Salsa for topping (optional)
Mix all ingredients together (except cheese) together in a bowl.
Divide into 10 good-sized meatballs.
Bake or 20 mins at 350º - turning ½ way through.
Divide and sprinkle shredded cheese on top and back another minute or two until cheese melted.
Serve with ½ T of salsa on each meatball