Turkey Taco Meatballs with Smoky Chipotle Lime Aioli

For the Meatballs

1. 2 lbs. ground turkey
2. 1/2 tsp. salt, or to taste
3. 1/4 tsp. black pepper, or to taste
4. 1 tsp. chili powder
5. 1/2 tsp. ground cumin
6. 1 tsp. paprika
7. 2 cloves garlic, minced
8. 1 egg
9. 1/2 cup almond flour
10. 2 tbsp. olive oil (for cooking)

For the Aioli

1. 1/2 cup Primal Kitchen Chipotle Lime Mayo
2. Juice of 1 lime

Instructions

1. Make the aioli: In a small bowl, whisk together the chipotle-lime mayo and the lime juice until smooth. Cover and refrigerate while you prepare the meatballs so the flavors can meld.
2. Prepare the meat mixture: In a large bowl, combine the ground turkey, salt, pepper, chili powder, cumin, paprika, minced garlic, egg, and almond flour. Gently mix with your hands or a spoon until everything is just combined—avoid overworking the meat so the meatballs stay tender.
3. Form the meatballs: Use a small ice cream scoop or a large tablespoon to portion the mixture, then roll between your palms to form meatballs about 1.5–2 inches in diameter. This recipe should make roughly 24–28 meatballs depending on size.

Cooking Methods

1. Skillet method: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the meatballs in a single layer (you may need to work in batches). Brown the meatballs on all sides, about 2–3 minutes per side, then reduce the heat to low, cover, and cook until the centers are no longer pink—about 5 additional minutes. For safety, ground turkey should reach an internal temperature of 165°F (74°C).
2. Oven method: Preheat the oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 12–15 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
3. Serve warm with the chipotle-lime aioli. These meatballs are great as a main dish alongside roasted or steamed vegetables, over a salad, or as a party appetizer. The aioli works equally well as a dipping sauce or a dressing.

Tips, Variations, and Storage

Substitutions: If almond flour isn’t available, you can use finely ground pork rinds for a similar low-carb binder or 1/2 cup of finely crushed gluten-free crackers if not following grain-free. For extra moisture, use a blend of white and dark turkey meat or add a tablespoon of olive oil into the mixture.

Make-ahead: You can shape the meatballs ahead of time and refrigerate them, covered, for up to 24 hours before cooking. Baked or fried meatballs keep well in the refrigerator for 3–4 days in an airtight container.

Freezing: Once cooked and cooled, freeze meatballs on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a warm oven or simmer gently in a sauce until heated through.

Serving ideas: Turn these into meatball bowls with cauliflower rice and avocado, stuff them into warm lettuce cups with slaw, or serve them family-style with toothpicks and extra aioli for dipping. For added freshness, garnish with chopped cilantro and an extra squeeze of lime.

By Alex Snodgrass

Source: The Defined Dish