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Prep time
15 minutes
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Cook time
35 minutes
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makes
around 24 meatballs
Author Notes
These turkey meatballs swap out breadcrumbs for deeply savory Doritos (any flavor you like). I use turkey in place of beef for the ground meat—it’s more neutral, and the flavor of the Doritos will shine through.
Super Bowl Sunday is a great time to serve these up since there surely won’t be any shortage of chips.
—César Pérez
Test Kitchen Notes
To keep the meatballs super moist, César mixes the chips and buttermilk together before adding the turkey. This trick—mixing the starch and liquid first to form a panade—works for any meatball recipe. —The Editors
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Ingredients
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2 cups
Doritos, any flavor, crushed
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2
eggs
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2 tablespoons
poultry seasoning
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4
scallions, sliced
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4
cloves garlic, grated
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2 tablespoons
parsley, chopped
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1/2 cup
buttermilk
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Salt and pepper, to taste
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2 pounds
ground turkey
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Olive oil
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Ranch dressing or sour cream, for serving
Directions
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Preheat the oven to 350°F. Crush Doritos in a resealable bag by hand or with a rolling pin.
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Mix together all ingredients except for the ground turkey in a large bowl to make a panade.
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Add the ground turkey and mix by hand until just combined, being careful to not over mix which would result in a tough meatball.
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Roll mixture into roughly 2-inch meatballs. Place on an aluminum foil-lined baking sheet and drizzle with olive oil.
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Bake for 25 to 30 minutes or until an inserted instant read thermometer reads 165°F.
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Serve with a side of ranch or sour cream.
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