Mini Turkey Chipotle Meatballs

• Meat

  • 32 oz Ground turkey breast

• Produce

  • 1/2 tsp Garlic, granulated
  • 1 tbsp Parsley, dried leaves
  • 1/2 cup Yellow onion

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Condiments

  • 1 tbsp Adobo sauce
  • 2 Chipotle peppers in adobo sauce

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 tsp Pepper, coarse ground
  • 1 tsp Table salt

• Bread & Baked Goods

  • 1/2 cup Italian seasoned breadcrumbs

• Dairy

  • 1/2 cup Parmesan reggiano cheese

Found on noblepig.com

Ingredients

• 32 oz ground turkey breast
• 1 large egg
• 1/2 cup Italian seasoned breadcrumbs
• 1/2 cup minced yellow onion
• 1/2 cup finely grated Parmesan-Reggiano cheese
• 1 Tablespoon dried parsley leaves
• 2 chipotle peppers in adobo sauce, minced (remove seeds to cut down on the heat)
• 1 Tablespoon adobo sauce
• 1 teaspoon coarse ground pepper
• 1 teaspoon table salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon smoked paprika
• 1 cup low-sodium chicken broth

Directions

• Preheat oven to 425 degrees F. In a large bowl or on a rimmed baking sheet mix together all ingredients (except the chicken broth) with your clean hands. Form meat mixture into meatballs (with your hands) that are 3/4 oz, 24 grams or 1-1/2 inches in size. Place meatballs on a large rimmed baking tray. Add chicken broth to tray and bake for 16 minutes. Use meatballs immediately in soup, pasta dishes or enjoy by themselves. They can also be frozen for later use.