Smokey Turkey Meatballs with Cilantro Aioli Recipe

These kid-friendly meatballs inspired by one of Jessica Alba's favorite recipes are easy party appetizers. They can be prepared up to two days in advance and reheated just before your guests arrive, leaving you plenty of time to enjoy with your family and guests.

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Ingredients
For the Meatballs
3
pounds
lean ground turkey (organic, if possible)
1
cup
whole wheat breadcrumbs (unseasoned)
1
small onion, peeled and coarsely chopped
1
medium red bell pepper, seeded and coarsely chopped
1
clove
garlic
1/2
bundle
cilantro, roots and rough ends trimmed
1/4
cup
milk
2
large eggs, slightly beaten
1
tablespoon
sweet smoked paprika
1
tablespoon
dried oregano
1
tablespoon
kosher salt
*
olive oil for frying
For the Cilantro Aioli
1/2
cup
mayonnaise
1/4
cup
whole milk
1/2
clove
garlic
1/2
bundle
cilantro, roots and rough ends trimmed
Directions
For Meatballs: Place turkey and breadcrumbs in a large bowl.
Combine onion, red bell pepper, garlic, and cilantro in a food processor and pulse until finely chopped (but not pureed).
Pour into bowl with turkey, and add milk, eggs, paprika, oregano, salt. Use your hands to mix well.
Line a baking sheet with foil or parchment paper. Shape meat mixture into 1" balls and arrange on pan.
Heat oil in a large skillet over medium heat. Cook meatballs in batches until browned on all sides. Return all meatballs to pan and add remaining broth. Let simmer over low heat until the broth is mostly absorbed.
For Cilantro Aioli: Combine mayonnaise, milk, garlic and cilantro in a blender or food processor and puree until smooth. Serve meatballs hot with dipping sauce.

The base number of servings for this recipe is 8
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