Who doesn’t love a good batch of meatballs?? You can eat them with pasta, salads, or just by themselves if you want. YUM.
Using ground turkey or ground chicken instead of ground beef makes for a much leaner meatball. Less fat and just as delicious — win-win! Ground turkey and chicken also hold together well so you don’t need to add extra binders like breadcrumbs to these meatballs.
There are two (of many) foods/flavors I really love….. take a guess. That’s right… jalapenos and rosemary!! Hence the flavors of these meatballs. But the great thing about these is that you can tweak the spices and herbs you put in the meatballs however you want and you can’t really go wrong. You can also play around adding different things and find the combination you like best.
This is my favorite combination but feel free to experiment and let us know how it goes! I have made these with both ground turkey and chicken and they both turned out great.
Start with all your ingredients. You only need 5 of them for these! Ground chicken, jalapenos, rosemary, and I used this seasoned salt from Whole Foods that I am obsessed with, and pepper (not pictured).
Put chicken in a bowl and season with salt and pepper. Add diced jalapeno and fresh rosemary and incorporate ingredients into the meat. Don’t handle the meat any more than necessary though because it will dry out.
Use a spoon to drop balls of meat onto a greased baking sheet. I always line mine with foil — less clean up!! 🙂 I made these about an inch in diameter and I got 18 small meat balls out of it.
Bake in oven for 15-20 minutes at 350 degrees. The meatballs wont get too brown when done but they will turn to more white of a color and should be firm to the touch. Be careful not to over bake because the meat will dry out.
Let cool about 5 minutes and enjoy!
Tonight I am eating mine with spinach, asparagus, and organic tomato sauce. 🙂