TURKEY MEATBALL FAJITA BOWLS

Prep Time 10 min Cook Time 25 min Total Time 35 mins
Serves 4     adjust servings


Ingredients

FOR THE MEATBALLS

  • 1.5 pounds ground turkey
  • 1/3 cup cilantro leaves, chopped
  • 1/3 cup crushed tortilla chips (about 12-14 chips)
  • 2 cloves garlic, minced
  • 1/4 cup salsa verde
  • 1/4 cup cotija, crumbled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • pinch of cayenne
  • 3 green onions, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

FOR THE POLENTA

  • 3 cups chicken stock
  • 1 cup polenta (this is dry polenta, the consistency of cornmeal, not prepared polenta)
  • 4 oz. can diced green chiles

FOR THE FAJITA MIX

  • 3 bell peppers, seeded and sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

TO MAKE THE MEATBALLS:

  1. Preheat the oven to 375º.
  2. Line a baking sheet with foil and spray with cooking spray. Set aside.
  3. Combine all ingredients in a medium bowl. Using a wooden spoon, gently combine the ingredients until they are mixed through. 
  4. Using your hands, roll the meatball mix into balls the size of a golf ball. 

TO MAKE THE FAJITA MIX:

  1. Place sliced red onions in a medium sized bowl. Drizzle with one tablespoon of the olive oil and salt and pepper to taste.
  2. Transfer seasoned onions to the prepared baking sheet. Arrange prepared meatballs around the onions. Bake for fifteen minutes. Remove from oven.
  3. While the meatballs and onions are in the oven, place peppers in the same bowl you used for the onions. Drizzle the peppers with olive oil and season with salt and pepper to taste.
  4. When the onions and meatballs have cooked for fifteen minutes, arrange the peppers evenly around the meatballs. Return baking sheet to oven and fook for an additional ten minutes, or until peppers are tender and internal temperature of the meatballs registers 160º on a thermometer.

TO MAKE THE POLENTA:

  1. Bring chicken stock to a boil in a medium saucepan.
  2. Stir in the polenta.
  3. Reduce to lowest heat setting.
  4. Cover the polenta and stir occasionally, allowing the polenta to simmer for about five minutes.
  5. Remove from heat and stir in diced green chilies.
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