Turkey Tacos

Tacos in our house usually means fish tacos however some of our friends can’t do seafood so we try to provide an alternative. I was able to make this an hour or so before dinner and keep it warm in the slow cooker while I worked on other parts of the menu.

Turkey Tacos
Servings: 4-6
Prep time: 10 minutes
Total time: 30 minutes


  • 2 tsp. vegetable oil
  • 1 small onion, 1/4″ dice
  • 1 pkg. ground turkey (that equals 20 oz. at my mega-mart)
  • kosher salt and black pepper
  • 3 cloves garlic, pressed or minced fine
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. dried Mexican oregano
  • 1/4 tsp. ground chipotle
  • 3/4 cup tomato sauce
  • 3/4 cup no salt added chicken broth
  • 2 tsp. brown sugar
  • 3 tsp. cider vinegar


  1. Place the garlic and spices in a bowl; set aside. Combine the tomato sauce, broth, brown sugar and vinegar in a measuring cup; set aside.
  2. Heat the oil in a non-skillet over medium heat until shimmering. Add the onion, stir to coat with oil and cook for about 4 minutes until softened.
  3. Add the garlic and spices to the skillet. Stir to incorporate with the onions and cook until aromatic, about a minute.
  4. Add the ground turkey, break into pieces, sprinkle with salt and pepper and cover. Cook for a minute, break into smaller pieces and cover. Cook for another 2 minutes, break up large pieces again and cook uncovered for a final couple of minutes until the turkey is no longer pink.
  5. Reduce heat to medium-low, add the liquid ingredients and cook uncovered for about 10 minutes. Stir every minute or so and continue to break up any larger pieces of turkey.
  6. Serve up with your favorite taco fixin’s.

This recipe is based on a recipe for Beef Tacos from a May 2002 issue of Cook’s Illustrated.

Homemade Meatballs

These meatballs are roughly based on Alton Brown’s meatloaf recipe which you can probably find online via Google.

Homemade Meatballs


2 carrots, peeled and cut into large pieces
1 medium onion, peeled and cut into large pieces
3 stalks celery, cut into large pieces
3 whole cloves garlic
6 oz. panko crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
3 lbs. “meatloaf mix” (ground beef, pork & veal)
1 1/2 teaspoon kosher salt
1 egg

Combine carrots, onion, celery & garlic in the bowl of a food processor and pulse under ground fine. Place in a large bowl along with the other ingredients. Use hands to combine all the ingredients making a point to not mush the ground meat. The goal is to incorporate all the veg & panko into the ground beef.

Using a disher rough form the meatballs and place them 2 13×9 glass baking pans. You’ll get around 30 meatballs. Once all are dished roll each one to form a ball.

Bake for 20-25 minutes at 350&def;F.