Another easy recipe. RV-friendly as the meatballs are not fried, but “poached” in purchased enchilada sauce. I have made the meatballs with chicken and turkey and enjoyed both. (I also made them with beef, using red enchilada sauce and red salsa, but prefer the poultry.) Purchase the enchilada sauce and salsa of your choice – mild, medium or hot. The meatballs need to rest at least one hour before poaching, so mix it up earlier in the day and cook just before serving.
2 cloves garlic, finely minced
1/2 cup yellow onion, finely minced
1 jalapeno pepper, finely minced (optional)
1/4 cup (one large handful) fresh cilantro leaves, finely minced,
plus more for garnish, if desired
4 ounce can diced green chiles (do not drain)
1 teaspoon Kosher salt
1 teaspoon dried oregano
1 teaspoon cumin
1/2 cup cornmeal of medium-grind polenta
1/2 cup (2 ounces) finely shredded Monterey Jack Cheese (or Cheddar)
1.25 pounds ground turkey (or chicken)
Two – 15 ounce cans Green Enchilada Sauce
8 ounces Salsa Verde (green salsa)
Steamed rice, to accompany
In a large bowl combine the garlic, onion, jalapeno, cilantro, diced green chiles, salt, oregano, cumin, cornmeal and cheese. Mix with spoon. Add the ground turkey and use clean hands to combine well. Form into golf-ball-sized balls and place on a plate in one layer. Cover with plastic film and refrigerate for at least one hour, or up to one day.
Heat the enchilada sauce and salsa verde in a Dutch oven. When sauce boils, carefully add the meatballs, one at a time. Do not stir, but gently shake the pan to accommodate all the meatballs. Cover and poach at a simmer for twenty minutes.
Serve meatballs over rice and spoon a little sauce over. Garnish with cilantro, if desired.
Makes about 18 meatballs, serving 4-6.
