This was a quick and easy appetizer for a Friday night gathering. I liked that the meatballs did not create a lot of grease!
(From the National Turkey Federation)
1 Pound ground turkey
2 Cloves garlic, minced
1/4 Cup onion, finely chopped
1/4 Cup dry bread crumbs
1 Teaspoon chili powder
1/2 Teaspoon cumin
4 Ounces tortilla chips, finely crushed
3/4 Cup non-fat sour cream
1/2 Cup salsa
In medium bowl, combine turkey, egg, garlic, onion, bread crumbs, chili powder and cumin. Mix well. Shape into about 36, 3/4-inch balls.
Place crushed chips on plate. Roll each meatball in chips, coating thoroughly.
Lightly coat baking pan (10 x 15-inch) with nonstick vegetable cooking spray and arrange meatballs on pan. Bake at a preheated 350 degree F oven for 20 minutes or until turkey is no longer pink in center and internal temperature registers 165 degrees F.
Meanwhile, in a small bowl, combine sour cream and salsa. Use as dip for meatballs
1/4 Cup onion, finely chopped
1/4 Cup dry bread crumbs
1 Teaspoon chili powder
1/2 Teaspoon cumin
4 Ounces tortilla chips, finely crushed
3/4 Cup non-fat sour cream
1/2 Cup salsa
In medium bowl, combine turkey, egg, garlic, onion, bread crumbs, chili powder and cumin. Mix well. Shape into about 36, 3/4-inch balls.
Place crushed chips on plate. Roll each meatball in chips, coating thoroughly.
Lightly coat baking pan (10 x 15-inch) with nonstick vegetable cooking spray and arrange meatballs on pan. Bake at a preheated 350 degree F oven for 20 minutes or until turkey is no longer pink in center and internal temperature registers 165 degrees F.
Meanwhile, in a small bowl, combine sour cream and salsa. Use as dip for meatballs
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