Intrigued with this odd combination found in a recent Fine Cooking Magazine, we were pleasantly surprised at the results. Despite two large jalapeños and some chili powder, it was only slightly spicy. Of course, if you did want to ramp up the heat, don’t discard the jalapeño seeds.
Our meatballs did stick to the foil, so we suggest using parchment or coating the baking sheet with an oil spray such as Pam. Also, to thicken the sauce, we added about 2/3 of the shredded Gouda to the cream cheese/milk mixture, then sprinkled the remainder on top.
If you have leftovers, top with some milk and/or olive oil to add moisture before popping in the microwave.
Jalapeño-Turkey Meatballs and Spaghetti
- 2 egg whites, lightly beaten
- 2 Tbsp.s olive oil
- 1 Tbsp. milk
- 2 tsp. chili powder
- 2 lbs. uncooked ground turkey breast or ground turkey
- ⅓ cup finely chopped onion
- ¼ cup fine dry bread crumbs
- 2 jalapeño peppers, seeded and minced
- 1 tablespoon chopped fresh cilantro
- 1 14-16 oz. package dried multigrain, whole wheat or regular spaghetti
- 6 oz. packages cream cheese
- 2 cups milk
- Salt (optional)
- 4 oz. Gouda cheese, shredded
- Fresh cilantro
- Heat oven to 375 degrees F. In bowl stir together egg whites, oil, milk, chili powder, 1 tsp. black pepper, and 1/2 tsp. salt.
- In large bowl combine turkey, onion, bread crumbs, jalapeños, and chopped cilantro. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture in 1-1/2-inch balls. Place on a foil-lined 15x10x1-inch baking pan. Bake 20 minutes or until no longer pink (170 degrees F).
- Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.
- In same pan used for pasta melt cream cheese over low heat. Add milk. Cook, stirring, until bubbly. Return spaghetti to pan; toss to coat with cream cheese mixture.
- Serve spaghetti with meatballs, cheese, and cilantro.
Recipe from Fine Cooking