Turkey Albóndigas in Chipotle Tomato Sauce

Photo: Unknown · CC BY 2.0 · source

Tender Mexican meatballs made with rice and fresh mint, simmered in a smoky chipotle-tomato sauce. Ground turkey keeps them light; the rice keeps them juicy.

Ingredients

• 1½ lb ground turkey
• 1½ cups long-grain rice (½ cup cooked for the meatballs, the rest for serving)
• 1 egg
• 3 tbsp chopped fresh mint (or cilantro)
• 4 garlic cloves
• 2 cans (14.5 oz) fire-roasted diced tomatoes
• 2 chipotles in adobo plus 2 tbsp adobo sauce
• ⅔ cup chicken broth
• ½ bunch cilantro, chopped
• 1 lime
• 8 warm corn tortillas

From your pantry: 2 tbsp oil, 2 tsp dried oregano, ½ tsp ground cumin, 1 tsp sugar, 1½ tsp salt.

Instructions

1. Cook the rice. Beat the egg in a large bowl with the mint, 2 minced garlic cloves, 1 tsp oregano, the cumin and 1 tsp salt. Add the turkey and 1¼ cups packed cooked rice and mix with your hands until even.
2. With wet hands, roll into 16 to 18 balls about 1½ inches across. Brown them in the oil in a large nonstick skillet over medium-high, turning, until golden all over, 6 to 8 minutes.
3. Meanwhile pulse the tomatoes, chipotles, adobo, remaining garlic and oregano, broth, sugar and ½ tsp salt in a blender until coarsely puréed.
4. Pour the sauce over the meatballs, cover, lower the heat to medium-low and simmer until they reach 165°F inside, about 12 minutes. Uncover and simmer 3 to 5 minutes more to thicken.
5. Serve over the rest of the rice with cilantro, lime wedges and warm tortillas.

Tip: Use dark-meat ground turkey (85/15 or 93/7) rather than all-breast so the meatballs stay tender. One chipotle makes it mild; three makes it fiery.

Nutrition per serving

Good for

Adapted from Once Upon a Chef.

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