Ancho-Leek Turkey Meatballs 50.000

Deb Lindsey for The Washington Post

Aug 21, 2016

These tender, tasty meatballs are as good for cocktail-party nibbling as they are for adding a meaty component to Everybody’s Chili Verde (see related recipe).

Make Ahead: The cooked, cooled meatballs can be refrigerated for up to 2 days. They do not freeze well. Reheat them on a parchment-paper-lined baking sheet in a 325-degree oven for 10 minutes.

50 - 60 cocktail-size meatballs

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 50-60 cocktail-size meatballs

  • 2 teaspoons grapeseed or canola oil
  • 2 leeks, white parts only, minced (1/2 cup)
  • 2 pounds ground dark-meat turkey
  • 2 large eggs
  • 1/2 cup fresh plain bread crumbs
  • 1/4 cup heavy cream
  • 2 tablespoons sauce from canned chipotles in adobo, or more as needed
  • 2 teaspoons ancho chile powder, or more as needed
  • 1 1/2 teaspoons kosher salt, or more as needed

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Heat the oil in a small saute pan over medium heat. Once the oil is shimmering. stir in the leeks; cook for about 3 minutes or until translucent. Let cool.

Transfer the cooled leeks to a large mixing bowl along with any pan juices, the ground turkey, eggs, bread crumbs, heavy cream, adobo sauce, ancho chili powder and the salt. Use a sturdy wooden spoon or silicone spatula to stir hard a few times, until the mixture makes a slapping sound against the side of the bowl; the sound indicates the mixture has been worked enough to hold together.

To test the seasoning, pinch off a small piece of the mixture and form a test patty. Fry the patty in a drop or two of canola oil in the same small saute pan over medium heat, until just cooked through, about 3 minutes per side, then taste carefully for seasoning. Add more adobo, ancho chili powder and/or salt, then test again by cooking another patty, until you’ve got it just right.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Dampen your palms with water. Use a tablespoon or a soup spoon to scoop 50 to 60 meatballs, rolling them into balls in your dampened hands and placing them on the baking sheet as you work. Roast (middle rack) for 12 to 15 minutes, until lightly browned. At 12 minutes, test one meatball for doneness; do not overcook, or the meatballs may become tough.

Serve hot, preferably in a chafing dish.

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Recipe Source

From columnist and cookbook author Cathy Barrow.

Tested by Cathy Barrow.

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