Preheat oven to 400°F. Lightly spray a baking pan with cooking spray.

Remove stem and seeds from the jalapeño (leave some seeds in if you want spicier meatballs). Place the jalapeño, garlic cloves, chopped cilantro, and chopped scallions in a small food processor and pulse until finely minced; or finely mince them by knife.

In a large bowl combine the ground turkey, minced jalapeño mixture, 1/4 cup seasoned bread crumbs, 1 large egg, 1 tsp cumin, a pinch of oregano, and salt and fresh pepper to taste.

Using your hands, gently mix the ingredients until just combined—avoid overmixing.

Portion the mixture into 1/8-cup portions (if you don’t have a 1/8-cup measure, measure 1/4 cup then divide it in two). Roll each portion between your palms to form meatballs and place them on the prepared baking pan, spacing them about 1 inch apart.

Lightly spray the tops of the meatballs with cooking spray (optional, for better browning).

Bake in the preheated 400°F oven for 15 minutes, or until meatballs are cooked through (an instant-read thermometer should read 165°F in the center).

Remove from oven and let rest 2–3 minutes. Serve warm with the Creamy Cilantro Tomatillo Dipping Sauce, if desired.