Begin by finely chopping the jalapeño, garlic, cilantro, and scallions. If you prefer spicier meatballs, leave some seeds in the jalapeño.
In a large mixing bowl, combine the ground turkey, chopped jalapeño, garlic, cilantro, scallions, bread crumbs, egg, cumin, oregano, salt, and pepper. Using your hands, mix everything until just combined—be careful not to overmix, or the meatballs may become tough.
Using your hands, shape the mixture into small meatballs, about 1-1/2 inches in diameter. Place them on a greased baking sheet, ensuring they are spaced apart for even cooking.
Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown on the outside. An instant-read thermometer should register 165°F (74°C) when they are done.
While the meatballs are baking, you can whip up the creamy cilantro tomatillo dipping sauce, if desired. Simply blend together tomatillos, sour cream, cilantro, lime juice, and a pinch of salt until smooth.
Once the meatballs are out of the oven, let them cool for a few minutes. Serve them warm with the creamy cilantro tomatillo dipping sauce on the side for a delicious appetizer or main dish.
