Do I need another way to eat taco-inspired food? No. Will I give myself that reason anyway? You bet your boots I will! And while all tacos are finger foods, could I make them even more shareable? It was a challenge I was willing to take on for sure! Ladies + Gentlemen, I give you Mexican Meatballs + Avocado Crema! They are basically taco meat in meatball form, cooked in a simple taco sauce, dipped in avocados. Simple and delish. And pretty healthy, assuming you stop yourself from eating the entire platter of them!
You can serve these meatballs however you want. For a weeknight dinner, they would be great in a salad or over rice. You can make a Meatball Torta using some crusty bread. Or if you are hosting a party, just stick a toothpick in them with the Avocado Crema on the side for dipping! The possibilities are endless! And my kids INHALED them, so they are definitely going to the menu on a regular basis!
Mexican Meatballs + Avocado Crema
- 2 lbs ground turkey
- 1/2 tsp salt
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp hot sauce like Valentina or Cholula
- 1 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2, 8 oz cans tomato sauce
- 1/4 tsp salt
- 2 tsp chili powder
- 1 tsp cumin
- 1 avocado
- 1/4 cup plain nonfat Greek yogurt
- Juice of 1 lime
- Salt to taste
Make the Sauce:
- Heat a medium saucepan over medium heat. Add a drizzle of olive oil.
- Add onion, bell pepper, salt, chili powder, and cumin to the pot. Saute until the veggies have softened.
- Add garlic and tomato sauce. Cook for 1 more minute.
- Puree the sauce using an immersion blender, or regular blender. Be SUPER careful in a regular blender because the sauce will be hot!
- Pour the sauce back into the saucepan and rinse out the blender (you’ll need it for the crema).
Make the meatballs:
- In a large mixing bowl combine all meatball ingredients. I like to fluff everything together with a fork so it doesn’t get overworked!
- Using a tablespoon, measure out and roll the mixture into balls.
- Heat a large skillet over medium-high heat.
- Working in batches, brown the meatballs. Don’t put too many in the skillet at once or they will steam and not brown. Flip them over once to get some more browning action.
- Remove browned meatballs and set them aside.
- Reduce the heat to medium-low.
- Add the sauce into the skillet and scrape up any of the browned bits to add extra flavor to the sauce.
- Add ALL the meatballs back into the saucy pan, cover, and cook for about 15 minutes until fully cooked through.
- While the meatballs are cooking in the sauce, combine avocado, yogurt, and lime juice into the rinsed out blender and puree. Salt to taste
Find more appetizer + snack recipes HERE