By Post-Thanksgiving glow. The house still smells like turkey and tamales, and the refrigerator is full of containers labeled in Jessica's handwriting: LEFTOVER TURKEY, CRANBERRY SAUCE, DO NOT EAT (DIEGO) — the last one being a container of tres leches cheesecake that Jessica has claimed for herself and defended with the ferocity of a woman who has earned every bite.
The reunion with Roberto and Elena has renewed something in me that I did not know was depleted. Energy. Purpose. The forward momentum that was running on fumes through the pandemic's dark months. Standing at the grill with my father — even for one evening, even masked, even distanced — recharged a battery I did not know was dying. The fire needs tending. The relationship needs tending. The dream needs tending. All of it requires presence, and the pandemic took presence away and Thanksgiving gave a piece of it back.
Christmas planning has started. We will have another small gathering — Roberto and Elena at our house, outdoor, masked, the same protocol as Thanksgiving. The expanded guest list (Miguel, the neighbors, the firehouse crew) will have to wait for the vaccine. The vaccine. The word is everywhere now — Pfizer, Moderna, emergency authorization, the light at the end of the tunnel. I am a first responder. I will be in the early group. The idea of a needle in my arm that means I can hug my father without fear — the idea of that is almost too much to hold.
Made leftovers-reinvented this week: turkey enchiladas. Shredded leftover turkey, rolled in corn tortillas, covered in my salsa verde (Hatch chiles from the freezer, tomatillos, garlic), topped with crema and cotija. The transformation of Thanksgiving turkey into Mexican food is one of the great acts of culinary alchemy, and I do it every year because the turkey deserves a second life and because enchiladas are always the answer.
Sofia's report card came: all exceeding expectations. Reading at a third-grade level. Math strong (the cooking curriculum, I am certain, is responsible). Teacher comments: "Sofia is a pleasure to have in class, even remotely. She is focused, kind, and always prepared." I read this to Roberto on the phone and he said, "She is a Rivera." Then he said, "She is also a Johansson. Do not forget that." He is right. Sofia is both halves. The whole person.
Every year I say the turkey deserves a second life, and every year the enchilada treatment delivers — but this Thanksgiving, with Roberto’s voice still in my ear and Sofia’s report card sitting on the counter and that specific post-holiday fullness that is about more than food, I wanted to push the reinvention a little further. These enchilada meatballs — built around shredded leftover turkey, rolled tight, and drowned in salsa verde — landed exactly where I needed them to: somewhere between the holiday we just had and the Christmas we’re already planning. Enchiladas are always the answer, but sometimes the answer wears a different shape.
Enchilada Meatballs
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 6
Ingredients
- 2 cups shredded cooked turkey (or ground turkey)
- 1/2 lb lean ground pork
- 1/3 cup plain breadcrumbs
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely diced white onion
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 2 cups salsa verde (store-bought or homemade with tomatillos and Hatch chiles)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crema or sour cream, for serving
- Crumbled cotija cheese, for serving
- Warm corn tortillas, for serving
Instructions
- Preheat oven. Heat oven to 400°F. Line a rimmed baking sheet with foil and lightly coat with nonstick spray.
- Mix the meatballs. In a large bowl, combine the shredded turkey, ground pork, breadcrumbs, egg, garlic, cumin, chili powder, smoked paprika, salt, pepper, onion, and cilantro. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
- Form and bake. Roll the mixture into balls about 1 1/2 inches in diameter (roughly 24 meatballs). Arrange in a single layer on the prepared baking sheet. Bake for 18–20 minutes, until cooked through and lightly browned on the outside.
- Sauce and finish. Transfer the baked meatballs to a 9x13-inch baking dish. Pour the salsa verde evenly over the meatballs and scatter the Monterey Jack cheese on top. Return to the oven for 5–7 minutes, until the cheese is melted and the sauce is bubbling at the edges.
- Serve. Drizzle with crema, scatter cotija and additional cilantro over the top, and serve immediately alongside warm corn tortillas.
Nutrition (per serving)
Calories: 310 | Protein: 28g | Fat: 14g | Carbs: 16g | Fiber: 2g | Sodium: 620mg