Jalapeno Turkey Meatballs

It has been a while since I’ve posted here and so much has changed. Across the globe we are confined to our homes, juggling work, parenting and connection, and just taking life one day at a time. Sleep isn’t as restorative as it was a few months ago (which says a lot coming from someone with a 9 month old!) and meals are filled with pantry staples.

Each week we are making a few big family-style meals that provide us with leftovers for several days. A spice-rubbed pulled pork turned into meals of tacos, a corned beef for St. Patrick’s day was a Saturday feast and then hash and eggs the next morning, ‘stir fry’ style dishes become quick lunches, and sheet pan chicken and veggies are paired with every grain and dried bean combination we have.

We are doing our best to bring fresh veggies into the house each week while simultaneously using up spice rubs, marinades, frozen soups, and even a package of jello and canned fruit cocktail!

Last week, when learning to use a local grocery delivery service, I casually ordered three jalapenos.  When opening the bags on our front porch we were quite surprised to pull out three full BAGS of jalapenos – 18 in total! I’ve made pickled radishes and jalapenos, jalapeno and garlic panko crusted pork with roasted brussels sprouts, and a cheesy jalapeno omelette. I’m really hoping to try my hand at poppers if I’m able to find the ingredients.

These jalapeno turkey meatballs were inspired by my jalapeno chicken meatballs, but adapted to include only dried herbs and no tomato paste.  This made a small batch of meatballs – about 14). They were spicy because I left the seeds in, but I put them in a simple tomato sauce with pasta and loved it.

Jalapeno Turkey Meatballs

  • Servings: 3-4
  • Print

Quick meatballs using dried pantry herbs, turkey, and some fresh jalapenos. A great way to add some flare to a quick pasta dish!


  • 1 lb ground turkey
  • 1 egg
  • 2 jalapenos – diced (seeds removed if you prefer)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons minced dried onion
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 cup panko crumbs

Steps & Notes

  1. Add all ingredients into a large bowl. Remove any jewelry and mix well with your hands
  2. Spray a baking rack. Roll each meatball and place on the rack – evenly spaced
  3. Bake at 375 for 25 minutes


Recipe from The Pantry Portfolio @ http://www.pantryportfolio.com



  1. We are all doing our best right now. Wonderful use of those jalapeños.

    Liked by 2 people

    1. Thank you. Yes, I agree. We are all just doing what we can. I hope you and your family are well.


    1. They were surprisingly tasty considering I only used items I could find in the pantry! Thanks for stopping by.

      Liked by 1 person

  2. Ahhhh. Jalapeño. You had me at “jalapeño”. 🍃🌶

    Liked by 1 person

    1. What else should I make? I still have about 12 more!

      Liked by 1 person

      1. I can’t live without a jar of Pickled Jalapeños. Trust me.
        You can cut the recipe in half if you want. 🍃🌶


  3. […] the kitchen we’ve mostly been cooking up old favorites such as meatballs, a cauliflower lentil shepherd’s pie, pasta sauce, several whole roasted chickens, an […]


  4. I’ve never seen jalapeños sold in bags like that. I certainly sounds like you have been creative and cooking up a lot a good meals in your kitchen.


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