These meatballs are intoxicating. I first made them the week before leaving for a long vacation, and managed to think about them almost every day during my absence – even in the face of exciting new foods. That’s the kind of power these meatballs have over me. I’ve made them with the egg and cheese and without; and both ways are spectacular. These are also great in chicken if turkey is unavailable.
Chipotle Lime Turkey Meatballs with Sweet Potato Fries
Adapted from Chipotle Dijon Turkey Meatballs from Slim Palate
for the meatballs
1 pound ground turkey (dark meat is best if you can find it)
1 Tbsp. chipotle powder
2 Tbsp. dried cilantro
2 Tbsp. grainy dijon mustard (I use Maille)
3 Tbsp. freshly grated Asiago or Parmesan (optional)
2 tsp. sriracha (optional but oh-so-tasty)
3 cloves minced garlic
Juice of 2 limes
1 Tbsp. grapeseed or coconut oil
Salt & pepper
for the sweet potato fries
2 medium sweet potatoes (or 1 per person)
1/2 palm cumin
1/2 palm hungarian hot paprika
salt & pepper to taste
2 tsp. grapeseed or coconut oil
Preheat your oven to 400 degrees F.
Line a large cookie sheet with parchment paper and set aside. Aluminum foil can also be used, but will result in less-crispy fries which may stick.
Peel the potatoes and slice into fry shapes by halving widthwise and slicing into 1/4 inch thick batons. Arrange in a single layer on the prepared cookie sheet (grabbing a second if you need it) and sprinkle with the oil and spices. Toss to coat, sprinkle with salt & pepper and spread into a single layer on the sheet. Pop into the oven and bake 15 minutes. Flip the fries (and rotate your pans if necessary) and cook an additional 10-15 minutes until golden brown and crisped around the edges.
While your fries are working, add all the meatball ingredients but the oil (and only half the lime juice) to a medium bowl and mix until well combined (by hand works best).
Warm the oil in your largest skillet over medium to medium-high heat.
Once the oil is up to temperature; quickly form golfball sized meatballs, dropping them into the pan as you go. The mix will be quite wet – that’s ok. It all works out in the end. You will wind up with 12-13 meatballs. If you have more than will fit in your pan without touching, whip out a second pan to take care of the rest.
Sautee until browned on one side and flip, cooking until browned on the other and firm to the touch. You don’t want to move these bad boys around too much or they tend to stick and fall apart. If you treat them delicately and only turn once, you will end up with some very lovely balls.
When done, transfer to a plate and sprinkle with the remaining lime juice; dust with chipotle and serve alongside the fries.
Have you seen my recipe for tomato jam yet? It goes with these fries fantastically.
Serves 2 for dinner with a serving of meatballs leftover for lunch.