Chipotle Turkey Meatballs

How To Make Chipotle Turkey Meatballs

by Yassine
Chipotle Turkey Meatballs

Chipotle Turkey Meatballs


COOK: 15–20 MINS



KCAL: 215


  • 500g lean turkey mince
  • ½ tsp chipotle paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ cup (25g) panko breadcrumbs
  • 1 egg, beaten
  • salt and freshly ground pepper

How To Make Chipotle Turkey Meatballs recipe

Lighter Serve: In wholemeal pitta bread with salad and hummus

Family Serve: On wholewheat pasta topped with Smoky Sauce and grated cheese

  1. Line a baking tray with greaseproof paper.
  2. Put all the ingredients in a large mixing bowl and season with a generous grinding of salt. Using your hands, bring the mixture together until everything is well combined, then form the mixture into 12 equal-sized balls, each just smaller than a golf ball, and set aside on the prepared baking tray.

Make it Veggie!

For a vegetarian version of Chipotle Turkey Meatballs, substitute the turkey mince with fresh, plant-based mince and make the meatballs in the same way. If you struggle to form the balls, add an extra egg to help bind the mixture.

Transfer the baking tray with the meatballs to an oven preheated to 180°C/350°F/gas mark 4 for 15–20 minutes, until cooked through. Serve hot with your choice of accompaniments.


Transfer the uncooked meatballs to a large, labeled freezer bag in a single layer and freeze for up to 3 months.


These can be cooked from frozen or defrosted in the fridge overnight and cooked as described, left. If cooking from frozen, remove the meatballs from the freezer and place them on a greaseproof paper-lined baking tray, then place in an oven preheated to 160°C/300°F/gas mark 3 for 15 minutes. Turn the meatballs and increase the oven temperature to 180°C/350°F/gas mark 4 and cook for a further 15  minutes, until piping hot all the way through. Serve hot with your choice of accompaniments.

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