lunch

Albondigas en Chipotle (Mexican Meatballs in Smoky Tomato Broth)

Name: Albondigas en Chipotle (Mexican Meatballs in Smoky Tomato Broth)
Ingredients: 276.4 g Ground Turkey, raw; 54.5 g Rice, white, long-grain, cooked; 145.2 g Tomato, crushed (for broth); 72.6 g Zucchini, diced; 72.6 g Carrots, chopped (pantry add); 36.3 g Onion and Garlic mix (base); 10.9 g Chipotle in Adobo (finishing)

Nutrition

599

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Ground Turkey, raw276.4 g

Rice, white, long-grain, cooked54.5 g

Tomato, crushed (for broth)145.2 g

Zucchini, diced72.6 g

Carrots, chopped (pantry add)72.6 g

Onion and Garlic mix (base)36.3 g

Chipotle in Adobo (finishing)10.9 g

Instructions

In a mixing bowl, combine the ground turkey with the cooked white rice, a pinch of salt, pepper, and finely minced fresh mint. Gently fold together—do not overwork the meat or the meatballs will become tough.

Shape the mixture into small, walnut-sized meatballs.

In a medium heavy-bottomed pot, sauté the diced onions and garlic until translucent and fragrant. Add the crushed tomatoes and the chipotle in adobo sauce, stirring to combine. Bring to a gentle simmer.

Carefully drop the meatballs into the simmering tomato-chipotle broth. Add the chopped carrots and zucchini. Cover and poach gently for 15-18 minutes until the meatballs are cooked through and tender.

The broth should be vibrant, smoky, and slightly thickened. Taste and adjust seasoning with a squeeze of lime juice to brighten the depth of the chipotle.

Serve in a deep bowl, ensuring each portion gets plenty of the rich broth. Garnish generously with fresh cilantro and a few extra rings of raw onion for crunch.