The Best Turkey Meatballs with Serrano Chipotle Sauce (Albondigas de Pavo) are by far the best turkey meatballs ever! Meatballs are made with ground turkey, onions, tomatoes, fresh garlic, fresh cilantro, fresh breadcrumbs and then tossed in a delicious serrano chipotle sauce. This is a must!
Meatballs are definitely something to blog about! Especially if they are the best turkey meatballs! However, naturally for me, I’m not a ground meat kind of gal unless that ground meat is superbly seasoned and kind of out of this world! What I’m saying is, I’m not a burger, sloppy joe, meatball kind of person. So naturally I’m truly not attracted to meatballs. These here however, “Best Turkey Meatballs in Serrano Chipotle Sauce” recipe I am my friends! Maybe, just maybe, because they have Mexican flare!!
You see these babies, it’s like making dough for bread, you have to knead the meat, show it love, mix it all up, mix all the condiments in there well with your hands and get in there. Really show it love.
And the next thing….
Here’s the next thing….
Wouldn’t you agree, that anything does somehow taste better with a good dipping sauce? Of course it does! 🙂 Annnnd Mexican food and Mexican Appetizers are famous for their sauces.
The combination of a smoky, hot, really tasty sauce can practically make anything better! You will agree with me after you make these turkey meatballs with this sauce. So don’t skimp out on the dipping sauce! Make it! Trust me! It works really well!
For this here food blogger to say that, a seafood enthusiast, hmmm says a lot!!
Best Turkey Meatballs with Serrano Chipotle Sauce
- 1.25 Pounds ground turkey
- ¼ cup white onion finely chopped
- 1 roma tomato finely chopped
- ¼ cup cilantro finely chopped
- 2 garlic cloves finely chopped
- ½ teaspoon chicken flavor power bouillon
- 2 slices of sliced bread blended to make bread crumbs, could use any other form of white bread
- 1 egg
- pepper to taste
- vegetable or canola oil for frying
SERRANO CHIPOTLE SAUCE
- 1 lb tomatillos (about 5)
- 3 serrano peppers
- onion quartered
- 3 garlic cloves
- 2 or 3 chipotle peppers in adobo sauce found in the International aisle under Mexican
- 1 cup chicken broth
- salt to taste
Serrano Chipotle Sauce
- Remove husks from tomatillos and rinse well.
- Peel garlic cloves and remove stems from serrano peppers.
- Place tomatillos, garlic, serrano peppers and onion into a pot covered with water. Cook for fifteen minutes over medium heat.
- Place all in blender with chipotle peppers and chicken broth, puree well. Add salt to taste. Set aside.
- Break bread slices with fingers and put into a blender. Blend for a few seconds to make fresh breadcrumbs.
- In a bowl add turkey, tomato, onion, cilantro, chicken bouillon, egg, pepper and 4 tablespoons of the bread crumbs. Mix with hands until well combined.
- Form smalls balls. About 1 ½ inches wide. Roll the meatballs in the rest of the bread crumbs to coat.
- Put about half and inch of oil in frying pan or cast iron pan. Heat oil over medium heat and cook meatballs in batches. Do not over crowd pan. Cook for a few minutes and turn over to cook on the other side. Roughly about 5 minutes on each side. Watch to not burn them.
- Drain meatballs on a plate with a paper towel. Continue cooking until all are done.
- In a separate bowl, add the cook meatballs with some sauce to coat them. Toss to mix sauce onto meatballs. Serve on a platter with toothpicks and dipping Serrano Chipotle Sauce for all to enjoy. Sprinkle chopped cilantro on top if you like.
For more turkey recipes click here → Turkey
Here is a sneak peek….