3 oz. (80 g) cheddar cheese, cut into ½” (1 cm) pieces
¼ cup (60 mL) Canola Oil, for deep frying
Mix together the garlic, taco seasoning, onion, and ground turkey.
Place the cornstarch and crushed tortilla chips in separate shallow bowls. In another small bowl, whisk together the water and egg. Line them up in the order you will be using them - cornstarch, egg mixture, crushed tortilla chips. Line a baking sheet with wax paper.
Take about 2 Tbsp (30 mL) of meat mixture and form a meatball with one cube of cheese in the middle. Be sure the cheese is completely covered by the meat.
Roll each meatball in the cornstarch, then in the egg mixture, before coating it with the crushed tortilla chips and placing it on the prepared baking sheet. The meatballs can be refrigerated while the deep-frying oil heats up.
Heat about 1” (2.5 cm) of oil to 350oF (177oC) in a suitably deep fry pan.
Carefully place 3-4 meatballs into the hot oil, one at a time. Cook the meatballs for 3-4 minutes, turning them if necessary, before carefully removing them with a metal slotted spoon. Place meatballs on a baking sheet lined with a few layers of paper towel to help absorb any extra oil.
Serve immediately, or allow to cool completely before refrigerating in an air-tight container.
The meatballs can be made a day in advance and simply reheated by placing on a parchment lined baking sheet and baking at 300oF (148oC) for 10-15 minutes, or until the cheese is hot and melted. Serve with salsa, sour cream or guacamole.
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