In a mixing bowl or if you have a mini food processor, combine the green onions, breadcrumb, eggs, chili powder, cumin, coriander, minced garlic, salt, black pepper and if you like spicy, add in the cayenne and jalapeno peppers. If you are not using a mini food processor, add the cilantro. If you are using a mini food processor, do not add the cilantro at this step. Pulse the processor until all the ingredients are well incorporated
In a large mixing bowl, add the ground turkey and pour your spice and egg mixture over the turkey and combine well. The mixture might be very sticky.
Heat your skillet over low heat and add olive oil.
Using a tablespoon, scoop a tablespoon of the turkey mixture and form a small meatball.*Tip - If the mixture if sticky to work with, get a bowl of water and dip your fingertips in the water and then gently pat turkey into a meatball.
Place your meatball in skillet as you work through the meatball mixture.
Increase temperature to medium and brown your meatballs. Approximately 3 minutes on each side.
*Tip – in the test kitchen we use two forks to flip the meatballs, this works great for any meatball you make.
Remove your browned meatballs from skillet and add the red sauce to the fond at the bottom of the pan. Gently scrape up any brown bits that might be on the bottom of the pan.
Increase the heat until the sauce begins to gently bubble. Add the¼ teaspoon of cinnamon if desired and stir to combine.
Return the meatballs and any juices to the skillet, gently stir so meatballs get evenly coated in enchilada sauce. Cover the skillet and turn the heat down to low. Cook for 10-15 minutes.
Top with shredded cheese, cover and turn heat off. Let cheese melt for 2 minutes.
Garnish with sliced green onions and chopped cilantro.
Can be served family-style straight out of the skillet. Less cleanup.
Server with black beans and/or rice.