How to make the Best Fire Roasted Salsa Meatballs Recipe
A twist on taco night! These juicy turkey and pork meatballs made with buckwheat are simmered in fire-roasted salsa and served in charred tortillas will become the new way you make your tacos.
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Equipment
- large mixing bowl
- small saucepan
- knife, cutting board
- measuring cups, spoons
- Baking sheet pan or large plate
- parchment paper
- Small cookie scoop
- Large skillet or Dutch oven
- Tongs or a spoon
- Dry skillet or cast-iron pan
- Instant-read thermometer
- kitchen scale
Ingredients
For the Buckwheat Meatballs
- 1 lb ground turkey
- ½ lb ground pork
- ⅓ cup buckwheat kasza gryczana, cooked and cooled
- 1 egg
- ⅓ cup New Canaan Farms Fire Roasted Cantina Salsa
- 3 garlic cloves minced
- 1 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 teaspoon New Canaan Farms Wholegrain Mustard
- ½ teaspoon lime zest
- 2 tablespoons parsley
- 1 tablespoon finely sliced green onion
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons neutral oil
For the Sauce
- 1½ cups New Canaan Farms Fire Roasted Cantina Salsa
- ½ cup chicken broth
- ¼ teaspoon smoked paprika
- ¼ teaspoon sweet paprika or mild chili powder
- ½ teaspoon honey
- ½ cup full-fat sour cream
For Serving
- 8 small corn tortillas
- 3 tablespoons fresh cilantro roughly chopped
- Lime wedges for serving
Instructions
- Cook the ⅓ cup buckwheat according to the package instructions, then spread it out to cool completely.
- You want it dry and fluffy, not steamy; this helps the meatballs hold together.
- In a large bowl, combine: 1 lb ground turkey, ½ lb ground pork, cooled buckwheat, 1 egg, ⅓ cup New Canaan Farms Fire Roasted Cantina Salsa, 3 garlic cloves, 1 teaspoon dried marjoram, 1 teaspoon smoked paprika, ¼ teaspoon ground cumin, 1 teaspoon New Canaan Farms Wholegrain Mustard, ½ teaspoon lime zest, 2 tablespoons parsley, 1 tablespoon finely sliced green onion,¾ teaspoon salt and ¼ teaspoon black pepper
- Gently mix with your hands until just combined. The mixture will feel slightly loose; that’s perfect.
- Lightly oil your hands, then roll the mixture into 1-inch meatballs, or 20 grams. You should get about 45-50. Place on a lined tray and refrigerate for at least 20 minutes.
- Heat the 2 tablespoons neutral oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the meatballs for 2–3 minutes per side until deeply golden. Don’t overcrowd the pan.
- Transfer to a plate; they’ll finish cooking in the sauce.
- Pour off excess oil, leaving behind the flavorful bits. Add 1½ cups New Canaan Farms Fire Roasted Cantina Salsa, ½ cup chicken broth, ¼ teaspoon smoked paprika, ¼ teaspoon sweet paprika (or chili powder), and ½ teaspoon honey. Stir well, scraping up all the browned bits from the bottom. Bring to a gentle simmer.
- Nestle the meatballs into the sauce in a single layer. Spoon some sauce over the tops. Cover and simmer over medium-low heat for 18–20 minutes, until cooked through (165°F) and the sauce thickens slightly.
- Heat a dry skillet over medium-high heat.
- Warm the 8 small corn tortillas one at a time until lightly charred in spots and pliable. Wrap in a clean towel to keep warm.
- Place 2-3 meatballs on each tortilla. Spoon extra sauce over the meatballs. Finish with chopped 3 tablespoons fresh cilantro, a small ½ cup full-fat sour cream, and a squeeze of fresh lime.
Notes
Cool the buckwheat completely - spread it out after cooking and let it cool fully so it stays light, fluffy, and separate.
Don’t overmix the meat - once everything is in the bowl, mix just until combined.
Chill before cooking - that 20-minute chill time makes a big difference.
Nutrition
Serving: 9piecesCalories: 413kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 108mgSodium: 987mgPotassium: 715mgFiber: 5gSugar: 5gVitamin A: 949IUVitamin C: 5mgCalcium: 93mgIron: 2mg
Tried this recipe?Let us know how it was!