Makes 20-22 meatballs; serves 8-10 in lettuce wraps.
Ingredients
1 lb ground turkey (I use 93% fat-free)
1/2 cup plain dried bread crumbs
1/2 cup + 1 Tbsp bottled salsa verde, drained in a fine-mesh sieve (I love Herdez salsa verde)
1 Tbsp cumin
1 Tbsp chili powder
1/4 tsp cayenne pepper (optional)
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 large egg
1 Tbsp oil (any type: olive, vegetable, peanut, etc.)
1-2 heads romaine lettuce
1-1/2 cups cooked (or canned and drained) black beans
2-3 avocados, cubed
1-1/2 cups shredded cheese (I use low-fat 4-cheese Mexican blend)
Your favorite salsa, for garnish
Fresh cilantro leaves, to taste
Directions
In a large mixing bowl, combine turkey, bread crumbs, drained salsa, cumin, chili powder, salt and pepper, and the egg and oil. Mix well with your hands, just until all ingredients are combined (do not overmix). Set aside. [If you want to test for seasoning, brown a spoon-sized piece in a nonstick frying pan, and taste the cooked piece. Do not taste raw turkey. Adjust seasoning if needed.]
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone baking sheet) or parchment paper.
Using an ice cream scoop with a release (a disher), or a spoon, form the turkey mixture into 20-22 small meatballs, and place on the prepared baking sheet.
Bake for 18 minutes, and remove from the oven. Let cool to room temperature, or cool completely, pack into airtight containers, and refrigerate or freeze.
Begin the assembly of the lettuce wraps (you could use tortillas instead): Set out the lettuce leaves. Drizzle some black beans in each leaf. Top with 2-3 turkey meatballs. Add a few pieces of avocado, some cheese, a few drops of salsa, and cilantro leaves.
Serve at room temperature.