Get ready to spice up your dinner routine with our Saucy Green Chile & Beer Skillet Meatballs. Tender ground turkey is gently mixed with a combination of flavorful taco seasoning, grated sweet yellow onion, a touch of cheddar cheese, and a generous helping of either fresh cilantro or fresh parsley. An egg and panko bread crumbs are also added to help bring everything together. After being browned to perfection, these savory turkey meatballs are then simmered in a unique and utterly delicious sauce combining beer and zesty green chile enchilada sauce. Served over rice, pasta, or mashed potatoes, these comforting, saucy stove-top skillet meatballs promise a family-friendly meal that is as easy to prepare as it is to enjoy.

So yeah, we’re totally into meatballs this year at The Delawder Matthews’ house. Or at least I am anyway. It started with these Sausage Meatballs with Vodka Fennel Sauce in March, followed by these Pineapple Ketchup Ground Turkey Meatballs in June, and then eventually moved on to these Italian Turkey Meatballs with Tomato Sauce in July. I think it’s safe to say that now that I’ve mastered “the secret ingredient” required to keep meatballs from becoming hard, little, dried-out meaty golf balls, they’ve pretty much become my new favorite thing to make. So why not combine them with two of my other all-time favorite ingredients? Green chile enchilada sauce and beer. Oh, yeah, y’all now we’re talking. Whether scarfed down all by their little lonesome or served alongside this One-Pot Zucchini, Onion, & Cilantro Rice Pilaf, these perfectly moist and amazingly flavorful turkey meatballs are super-freaking hard to resist. So now that we’ve got March, June, July, and August covered for meatball recipes, maybe I should consider starting a meatball recipe of the month club? I mean, it’s not the worst idea ever, right?

Ingredients:

Meatballs:

• 1/4 Cup Grated Sweet Yellow Onion
• 1/4 Cup Fresh Cilantro or Fresh Parsley, Very Finely Chopped
• 1 Egg
• 1 Tablespoon Heavy Whipping Cream
• 3 Teaspoons Taco Seasoning
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Garlic Powder
• 1/2 Cup Panko Bread Crumbs
• 1-oz. Cheddar Cheese, Freshly Grated
• 1 Pound 93% Lean Ground Turkey
• 2 Tablespoons Extra-Virgin Olive Oil

Green Chile & Beer Sauce:

• 1 (12-oz.) Bottle or Can Lager Beer
• 1 (10-oz.) Can Green Chile Enchilada Sauce
• 2 Tablespoons Cornstarch
• 1/4 Teaspoon Finely Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper

Directions:

Meatballs:

1. In a large bowl, use a fork to stir the grated onion, chopped cilantro or parsley, egg, heavy whipping cream, taco seasoning, pepper, garlic powder, panko, and grated cheese together until well combined.
2. Add the ground turkey and use the same fork to mix all of the ingredients until evenly distributed. Do not overmix.
3. Use a cookie scoop or tablespoon to measure out balls of ground turkey and then roll them with your hands.
4. Place a large, deep skillet over medium-high heat. Add the extra-virgin olive oil. When the oil is hot, add the meatballs and cook them until they are browned on all sides.

Green Chile & Beer Sauce:

1. When the meatballs are browned, add the bottle or can of lager beer. Cook the meatballs and beer together for 4 minutes on medium-high heat.
2. In a small bowl, whisk together the enchilada sauce, cornstarch, salt, and pepper until smooth.
3. Add the sauce to the skillet with the meatballs. Cover and reduce the heat to medium-low. Cook for 20 minutes, shaking the pan every few minutes.

Suggestions:

• Try using this Homemade Taco Seasoning to make these turkey skillet meatballs.
• I used finely chopped fresh cilantro in this recipe. However, I realize that many individuals simply cannot stand the soapy taste of cilantro. If you’re not a fan of cilantro, feel free to swap in finely chopped fresh parsley.
• If your stove runs hot, you may need to turn the heat down a bit when browning the meatballs.
• The meatballs don’t need to be cooked through completely when you brown them; however, you will want them to be sufficiently browned. They will eventually finish cooking in the green chile and beer sauce.
• If you don’t want to use beer in this recipe, replace it with chicken broth.
• Shaking the pan every few minutes will prevent the meatballs from sticking or burning and will also ensure that they are all equally coated in the green chile and beer sauce.
• Add salt and pepper to taste if needed. Different brands of taco seasoning and green chile enchilada sauce have varying amounts of sodium.

Improvements:

• Add a finely diced jalapeño to the meatball mixture.
• Use ground chicken, pork, or beef instead of ground turkey.
• Add a can of diced green chiles to the green chile enchilada sauce.
• Serve these meatballs with this Mexican Street Corn Salad, this Smoky Cilantro Creamy Corn & Radish Salad, or this Honey & Lime Corn Salad with Queso Fresco.

Print

Yum

Saucy Green Chile & Beer Turkey Skillet Meatballs

Ingredients:

Meatballs:
• 1/4 Cup Grated Sweet Yellow Onion
• 1/4 Cup Fresh Cilantro or Fresh Parsley, Very Finely Chopped
• 1 Egg
• 1 Tablespoon Heavy Whipping Cream
• 3 Teaspoons Taco Seasoning
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Garlic Powder
• 1/2 Cup Panko Bread Crumbs
• 1-oz. Cheddar Cheese, Freshly Grated
• 1 Pound 93% Lean Ground Turkey
• 2 Tablespoons Extra-Virgin Olive Oil
Green Chile & Beer Sauce:
• 1 (12-oz.) Bottle or Can Lager Beer
• 1 (10-oz.) Can Green Chile Enchilada Sauce
• 2 Tablespoons Cornstarch
• 1/4 Teaspoon Finely Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper

Directions:

Meatballs:
1. In a large bowl, use a fork to stir the grated onion, chopped cilantro or parsley, egg, heavy whipping cream, taco seasoning, pepper, garlic powder, panko, and grated cheese together until well combined.
2. Add the ground turkey and use the same fork to mix all of the ingredients until evenly distributed. Do not overmix.
3. Use a cookie scoop or tablespoon to measure out balls of ground turkey and then roll them with your hands.
4. Place a large, deep skillet over medium-high heat. Add the extra-virgin olive oil. When the oil is hot, add the meatballs and cook them until they are browned on all sides.
Green Chile & Beer Sauce:
5. When the meatballs are browned, add the bottle or can of lager beer. Cook the meatballs and beer together for 4 minutes on medium-high heat.
6. In a small bowl, whisk together the enchilada sauce, cornstarch, salt, and pepper until smooth.
7. Add the sauce to the skillet with the meatballs. Cover and reduce the heat to medium-low. Cook for 20 minutes, shaking the pan every few minutes.

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Use this Homemade Taco Seasoning to make these Saucy Green Chile & Beer Turkey Skillet Meatballs. Why buy pre-mixed taco seasoning when you can make it at home in just a few minutes? You’ll love having some on hand for any time you feel like adding a little bit of Mexican flavor to your recipes and you’ll also love that it has way less sodium than most store-bought versions. CLICK HERE for the recipe.

Serve these Saucy Green Chile & Beer Turkey Skillet Meatballs with this One-Pot Zucchini, Onion, & Cilantro Rice Pilaf. This one-pot rice and pasta pilaf perfectly marries fluffy jasmine rice with tender orzo pasta, creating a soft, buttery side dish that’s truly a delight. With fresh cilantro, diced zucchini, and sweet sautéed yellow onion, it’s the ideal companion for everything from a simple weeknight meal to your favorite Mexican feasts. Best of all, it’s a brilliant way to use up fresh summer zucchini and a guaranteed crowd-pleaser for even the toughest critics. And, if you have friends at your table who aren’t fans of cilantro, no worries. You can easily swap it out for some fresh parsley instead. CLICK HERE for the recipe.