Now that I’m team oven-baked meatballs, I’m always looking for new flavor combos. NYT came through yet again with this recipe that serves as the base for an easy weeknight meal. I wouldn’t initially think jalapeno with this bunch of ingredients. The mildness of mozzarella, scallions, and butter crackers wouldn’t typically lead me to a spicy pepper, but it works.
Crush Ritz crackers into crumbs so you have 1/2 cup and mix with 1 egg, 1 1/2 tsp cumin, 1 teaspoon salt and a few grinds of pepper until a paste forms. Stir 6 chopped scallions and 2 minced jalapeños into the paste and then add 1 lb ground turkey. Mix it all together before adding in 2 oz (~ 1/2 c.) mozzarella and give it one final light mix. It should be loose and sticking all over your hands – don’t worry. Form the mixture into 12-16 meatballs and place on a parchment paper-lined pan. Bake 13-17 minutes until they’re cooked through.
This recipe works thanks to that mild/spicy combo, but it also works because all those ingredients make these guys extra juicy. Sure, meatballs are usually paired with pasta, but I think these go particularly well with farro.