Turkey Meatballs with Green Chile Recipe!
These baked, pepper jack cheese Stuffed Green Chile Meatballs are made with ground turkey, ground oats instead of breadcrumbs and a tomatillo sauce. This very cool recipe is from “Kevin is Cooking”.
1 lb ground turkey
4 oz chopped green chile
1/2 cup ground oats or breadcrumbs
1 tsp Mexican oregano
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp cumin
8 oz package Pepper Jack cheese Sticks
24 oz Tomatillo Sauce or Salsa (about 3 cups)
Preheat oven to 450°F. In a mixing bowl add the ground turkey, green chilies, ground oats (or bread crumbs), egg, Mexican oregano, garlic powder, salt and cumin. Mix thoroughly with your hands. Next, cut 4 cheese sticks into 16 cubes, about 1/2 inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the cheese cube. Place the meatballs in a greased 9″ x 9″ baking pan. Pour the tomatillo sauce over the meatballs and then cover with aluminum foil to seal. Reduce oven temperature to 350°F and bake for 30 minutes with the last 5 minutes uncovered.
Cut 4 cheese sticks into 16 cubes, about 1/2 inch in size. Press each cheese cube into the scoop with turkey mixture and then mold the meat mixture around to completely cover the cheese cube. The cheese is in a 16 oz bag, like string cheese sticks. I like to use Pepper Jack Cheese ones. If you can’t find them, use a block of cheese and cut into 1/2″ cubes. Save remaining cheese sticks for other use.