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Loaded Turkey Meatball Nacho Bowl

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A quick and easy game day snack featuring juicy turkey meatballs simmered in spicy tomato sauce, layered over crispy tortilla chips and melted cheese, topped with fresh garnishes.

Ingredients

Scale
  • 1 lb (450 g) ground turkey (lean, preferably 93% lean)
  • 1/4 cup (30 g) breadcrumbs (panko preferred)
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 large egg (room temperature)
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (optional)
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, finely chopped
  • 6 cups (about 180 g) tortilla chips (thick-cut preferred)
  • 1 1/2 cups (170 g) shredded sharp cheddar cheese
  • 1 cup (120 g) shredded Monterey Jack cheese
  • 1 cup (240 ml) salsa (store-bought or homemade)
  • 1/2 cup (120 g) sour cream or Greek yogurt
  • 1 jalapeño, thinly sliced (optional)
  • 1/2 cup (75 g) black olives, sliced
  • 1/2 cup (80 g) diced tomatoes (fresh or canned, drained)
  • 1/4 cup (15 g) green onions, sliced
  • Fresh cilantro leaves for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, smoked paprika, chili powder (optional), salt, pepper, and chopped parsley. Mix gently until just combined.
  3. Form the mixture into golf ball-sized meatballs, about 1 1/2 inches in diameter, yielding around 18-20 meatballs. Place evenly spaced on the prepared baking sheet.
  4. Bake the meatballs for 18-20 minutes until cooked through and lightly browned. Internal temperature should reach 165°F (74°C). Optionally broil for 1-2 minutes for a crispier crust.
  5. On an oven-safe dish, spread tortilla chips evenly. Spoon baked turkey meatballs over the chips, then sprinkle shredded cheddar and Monterey Jack cheese on top. Drizzle salsa over everything.
  6. Bake the assembled nachos at 375°F (190°C) for 8-10 minutes until cheese is melted and bubbly.
  7. Remove from oven and dollop with sour cream or Greek yogurt. Garnish with sliced jalapeños, black olives, diced tomatoes, green onions, and fresh cilantro leaves.
  8. Serve immediately while cheese is melty and chips are crispy.

Notes

Wet your hands slightly when mixing meatball ingredients to prevent sticking. Cover meatballs loosely with foil halfway through baking if they start drying out. Use thick-cut tortilla chips to prevent sogginess. Add fresh toppings after baking to keep them crisp. Leftovers store well in the fridge for up to 3 days and reheat best in the oven to maintain chip crispness.

Nutrition

Keywords: turkey meatballs, nachos, game day snack, easy recipe, loaded nachos, healthy snack, turkey recipe

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