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Ground Turkey Albóndigas



Albondiga's means meatball's in Spanish. There are several versions according to which Spanish speaking country you are in. In Spain they usually serve them as large balls for an apetizer called either a "tapa" or a "pintxo." In Mexico they are commonly served as a soup either with rice or potato. For this interpretation we will be utilizing ground turkey as a more healthy alternative to beef.


1 lb ground turkey

1 cup long grain rice

4 cups chicken stock

1 egg

¼ spanish onion diced

¼ cup carrot chopped or diced

3 garlic cloves of garlic

1 bay leaf

1 teaspoon cumin

1 teaspoon ground pepper

1 tablespoon mexican oregano

1 guajillo chile

2 chile de arbol

1 roma tomato diced

1 bunch of cilantro or scallions for garnish

1 lime for garnish


Mix cumin, ground pepper, oregano and incorporate into ground turkey. Let sit for 6 to 12 hours to let the flavors marinate. Crack the egg and combine with the turkey mixture( the egg acts as a binder to help with forming the meatballs).


Bring to a boil the guajillo, tomato, chile de arbol and chicken stock. Let simmer once it reaches a boil for 20 minutes. Let cool and blend.


Once prepared to make the soup, form the balls ahead of time and place onto a sheet pan or plate. Sautee the diced onion, carrot, garlic and bay leaf until translucent in color. Place meatballs in pan and brown on one side. Once you have browned the meatballs on one side add the rice and stock that has been blended and let simmer for 35-45 minutes. Chop your favorite garnish(cilantro or green onion) and serve with a lime wedge.


Provecho


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