1-1/4 lb ground turkey (I use 93% fat-free)
1/2 cup plain dry bread crumbs
1/2 cup plain Greek yogurt (I use Fage 0% fat)
1 large egg
1-1/2 tsp ground cumin
1/2 tsp Mexican oregano
1 4-oz can of fire-roasted green chiles, drained
Pinch of cayenne pepper (optional, to taste)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 400°F. Line a rimmed baking sheet with a Silpat (silicone liner), aluminum foil or parchment paper, and set aside.
In a large mixing bowl, combine all ingredients. With your hands, mix until well combined, with the breadcrumbs, chiles and yogurt evenly distributed throughout. Do not overmix.
Using an ice cream scoop with a release (called a "disher", if you buy at a restaurant supply store), form 12-13 large meatballs, and place on the prepared baking sheet. Bake in the upper third of the oven for 18 minutes, until just slightly brown. Taste one to be sure they're done; the yogurt will keep the meatballs fairly moist.
You can make these ahead, and freeze them.