Meatballs are great; we don’t need to tell you that. Recipes like our Turkey Chorizo Meatballs are filled with warm, spiced flavors. You can turn them Swedish-inspired with lingonberry sauce, or go Italian-style and serve the meatballs with a pasta sauce. Go one step further and serve them solo as an appetizer, or slip the leftovers into sub sandwiches.
They freeze well, provide great texture, and they’re super quick they are to whip up. They’re also a great way to get experimental with your palette. How much cayenne do you like? What spice blend hits your perfect ratio? That said, this recipe serves as a fantastic guide to get started. Keep reading to learn how to make turkey chorizo meatballs with a little extra kick!
These Turkey Chorizo Meatballs are All About Guilt-Free Flavor
Turkey meat can be a little bland, but this recipe puts a new spin on homemade meatballs. We use lean ground turkey and a surprisingly convincing blend of spices. By replacing traditional white flour with the incredibly nutritious almond flour, you’re upping your vitamin E intake, a group of fat-soluble compounds that act as antioxidants in your body. The slight sweetness of the almond also helps balance out any spice.
Almond flour may also provide other health benefits than traditional wheat flour, such as reducing “bad” LDL cholesterol and insulin resistance. Greek yogurt also keeps these meatballs light, moist, and higher in protein. That helps you fill up faster and feel full all day long.
How to Serve These Turkey Chorizo Meatballs
These turkey chorizo meatballs are super versatile. Because of the heavy-on-the-paprika foundation, we recommend a cold couscous tabouleh with lots of fresh parsley and diced onion. Alternatively, heat it up with a hot couscous tagine by adding raisins, dried apricots, and a Greek yogurt dressing.
Or, head north to Spain and serve these chorizo meatballs with a high-quality toasted bread. If you want to get fresh, grate up some cucumber and carrot and arrange them all inside some sliders for a crowd. They’re delicious no matter how you serve them!
Chorizo sausage is high in fat, but it’s a fantastic ingredient. That’s why we created our own using ground turkey to keep the fat low. Paprika sausage which releases lots of oil, you only need a very small amount to generate fantastic flavor for soups, pastas, and salads.
Can’t get enough of that smokey chorizo flavor? Check out our Slow Cooker Chicken and Chorizo Paella. It’s heavy on the garlic and decadent spices like saffron.
Turkey Chorizo Meatballs
- 2 pounds lean ground turkey
- 1/2 cup almond flour
- 3 large eggs
- 1/4 cup plain greek yogurt
- 1 Tablespoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 2 teaspoons granulated garlic
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper optional
- Preheat oven to 375 degrees F.
- In a large bowl, mix all ingredients until well incorporated.
- With you hands, form into 2" meatballs.
- Place on a rimmed baking sheet sprayed lightly with cooking spray, about 2" apart.
- Bake for 20-22 minutes, until cooked through.
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