Mexican Turkey & Sweet Potato Poppers

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Ever on the look for new and fun recipes, this one popped up for me on Pinterest a few weeks ago, compliments of Unbound Wellness.

When I set to work making them, the measurements changed quite a bit but the recipe credit most definitely goes to Michelle whose blog hosts all kinds of yummy nutritional meals (Paleo, Whole30, etc.). Check her out!

I love how I was able to ‘hide’ nutrient rich sweet potatoes inside this awesome little meatball, and served on a bed of homemade guac I felt super good about getting my family a variety of nutritious flavors and textures in just one dish!

Added bonus? These babies can be made ahead of time and kept in the fridge – or even the freezer – until time to cook.

I can definitely see these being the hit of an appetizer or finger-foods line-up OR the star main course for a dinner party.

So many amazing opportunities…and they’re simple, too!

Mexican Turkey & Sweet Potato Poppers

Yummy little meatball poppers, packed full of nutritious flavors and textures, can easily be the star of your next finger foods or dinner party.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: appetizer, chicken main course, finger food
Servings: 40 poppers

Ingredients

  • 2 lbs ground turkey
  • 1 cup sweet potato shredded in food processor
  • cup red onion finely diced
  • 2 tbsp cilantro finely chopped
  • 1 heaping tsp garlic powder
  • 1 tsp oregano
  • 1 heaping tsp cumin
  • 1 heaping tsp chili powder
  • 1 heaping tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp bread crumbs
  • juice of ½ lime

Instructions

  • Combine all ingredients in a large bowl
  • Portion mixture into ping-pong size balls, roll, place on parchment paper lined baking sheet
  • Bake in 400° oven for 25 minutes, flipping them after 15 minutes
  • Serve on a bed of homemade guacamole

Notes

These measurements will make about 40 poppers, pending the size of the meatballs portioned out of the raw mixture. I froze about half (prior to baking) for future eats and fed 2 toddlers and 2 adults with the rest with a side of Mexican rice.

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