Maple Chipotle Turkey Meatballs with Golden Corn Cakes and Red Cabbage Slaw

Name: Maple Chipotle Turkey Meatballs with Golden Corn Cakes and Red Cabbage Slaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.1 lb ground turkey; 1/2 cup breadcrumbs; 1 large egg; 1 cup yellow onion; 3 cloves garlic; 1/4 cup fresh parsley; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 3 tbsp vegetable oil; 1/4 cup maple syrup; 2 tbsp chipotle in adobo sauce; 2 tbsp apple cider vinegar; 2 tsp Dijon mustard; 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 2 tsp baking powder; 3/4 cup buttermilk; 3/4 cup corn kernels; 2 tbsp butter; 4 cups red cabbage; 2/3 cup carrot; 1/4 cup scallions; 1/4 cup mayonnaise; 1 lime lime

An original American-inspired dish featuring juicy turkey meatballs glazed in a maple chipotle sauce, served with crisp pan-seared corn cakes and a fresh red cabbage lime slaw.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g ground turkey (preferiblemente muslo or mezcla with algo of grasa)
60 g breadcrumbs (for the meatballs)
1 unit egg (beaten)
120 g yellow onion (finely chopped, divided)
3 cloves garlic (chopped, divided)
15 g fresh parsley (chopped)
8 g salt (divided or to taste)
3 g black pepper (divided)
4 g smoked paprika
45 ml vegetable oil (divided)
80 ml maple syrup
30 ml chipotle in adobo sauce (more 1 chile chipotle chopped if desired more picante)
30 ml apple cider vinegar (divided)
10 g Dijon mustard
150 g yellow cornmeal (for the pastelitos)
60 g all-purpose flour (for the pastelitos)
8 g baking powder
180 ml buttermilk
120 g corn kernels (fresh or congelados and descongelados)
30 g butter (derretida)
200 g red cabbage (finely slice)
80 g carrot (grated)
30 g scallions (rebanado fino)
60 g mayonnaise
1 unit lime (juice and zest)

Nutrition facts

per serving

615 kcal

Calories

31 g

Protein

50 g

Carbs

31 g

Fat

4 g

Fiber

46 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
Preheat the oven to 425 °F / 220 °C. Line a baking sheet or lightly grease it with some of the vegetable oil.
2
In a large bowl, mix the ground turkey, breadcrumbs, egg, half of the chopped yellow onion, half of the chopped garlic, fresh parsley, 1 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika until just combined without overworking.
3
Shape into 16 evenly sized meatballs and place them on the prepared sheet. Drizzle or brush with 1 tablespoon vegetable oil. Bake for 14 to 16 minutes at 425 °F / 220 °C, until cooked through and lightly browned.
4
While the meatballs bake, make the sauce. In a small skillet over medium heat, heat 1 tablespoon vegetable oil. Sauté the remaining yellow onion for 3 to 4 minutes, add the remaining garlic, and cook 30 seconds more. Stir in the maple syrup, chipotle in adobo sauce, 1 tablespoon apple cider vinegar, Dijon mustard, and 2 tablespoons water. Cook for 3 to 4 minutes until slightly thickened.
5
Transfer the baked meatballs to the skillet with the sauce and toss well to glaze them. Keep over low heat for 2 more minutes so they absorb the flavor.
6
For the corn cakes, in a bowl whisk together the yellow cornmeal, all-purpose flour, baking powder, 1/4 teaspoon salt, and the remaining black pepper. Add the buttermilk, melted butter, and corn kernels; stir until a thick batter forms.
7
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Drop portions of the batter, about 3 tablespoons each, and flatten slightly. Cook the corn cakes for 2 to 3 minutes per side until golden and cooked through. If needed, keep them warm in the oven at 200 °F / 95 °C while finishing the batches.
8
For the slaw, combine the red cabbage, carrot, and scallions in a bowl. In a small bowl, stir together the mayonnaise, lime juice and zest, the remaining 1 tablespoon apple cider vinegar, and the rest of the salt. Pour the dressing over the slaw and toss well.
9
Serve the corn cakes as a base or on the side, arrange the glazed turkey meatballs over or beside them, and finish with the red cabbage slaw.

Chef tips

For the best texture, do not overmix the turkey mixture. If you want deeper color on the meatballs, broil them for 1 to 2 minutes at the end, watching closely in a 450 °F / 230 °C oven.

Substitutions

You can replace the ground turkey with ground chicken. Buttermilk can be substituted with 3/4 cup milk mixed with 2 teaspoons lime juice or vinegar and rested for 5 minutes. Red cabbage can be swapped for green cabbage.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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