Turkey Fajita Meatballs

Turkey Fajita Meatballs
Servings: 12 Yield: 12 meatballs Active Time 20 mins Total Time 50 mins

Make It

1. Preheat oven to 350 degrees F. In a medium skillet, heat 1 Tbs. olive oil on medium. Add 1/3 cup finely chopped shallots and 1/4 cup finely chopped red sweet pepper. Cook, stirring frequently, for 3 to 5 minutes or until tender. Remove from heat and let cool.

2. In a large bowl, combine cooked vegetables, 1/2 cup panko bread crumbs, 1 lightly beaten egg, 1/4 cup chopped fresh cilantro, 1 tsp. kosher salt, 1 tsp. chili powder, 1 tsp. lime juice, and 1/2 tsp. garlic powder. Add 1 lb. 93% lean ground turkey. Stir to combine (do not over mix).

3. Using wet hands to prevent sticking, form 12 meatballs and place them on a parchment-lined baking sheet. Bake for 25 to 28 minutes or until an instant-read thermometer registers 165 degrees F when inserted into the center of a meatball. Refrigerate for up to 4 days. Pack 2-3 meatballs per box with a cold pack or in a thermos if your child prefers them warm.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 86, Fat, total (g): 5, chol. (mg): 43, sat. fat (g): 1, carb. (g): 3, Monounsaturated fat (g): 2, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): , sugar (g): 1, pro. (g): 8, vit. A (IU): 230, vit. C (mg): 4, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 7, Cobalamin (Vit. B12) (µg): , sodium (mg): 140, Potassium (mg): 116, calcium (mg): 13, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.