Lunch · Mexican · 20 min
Albondigas en Chipotle (Mexican Meatballs in Smoky Tomato Broth)
- Calories
- 581
- Protein
- 54g
- Carbs
- 43g
- Fat
- 23g
Ingredients
- 242 g ground turkey
- 54.5 g white rice
- 1 tbsp spearmint
- 0.5 tsp salt
- 0.25 tsp black pepper
- 145.2 g crushed tomatoes
- 10.9 g chipotle peppers in adobo sauce
- 30 g yellow onion
- 2 clove garlic
- 0.4 tsp extra-virgin olive oil
- 0.5 cup chicken stock
- 72.6 g zucchini
- 72.6 g carrots
- 1 tbsp lime juice
- 2 sprig cilantro
Method
- 01In a mixing bowl, combine the raw ground turkey, cooked white rice, minced spearmint, half of the salt, and black pepper. Gently mix with hands until just combined; avoid overworking.
- 02Shape the turkey mixture gently into walnut-sized meatballs (4-5 pieces) and set aside.
- 03Heat extra-virgin olive oil in a heavy-bottomed pot over medium heat. Add 20g of the diced yellow onion and all minced garlic; cook for 3 minutes until translucent and fragrant.
- 04Stir in the crushed tomatoes, chipotle in adobo sauce, and chicken stock. Bring the broth to a gentle simmer.
- 05Carefully drop the turkey meatballs into the simmering broth. Add the chopped carrots and diced zucchini.
- 06Cover the pot and simmer gently over low heat for 15-18 minutes until the meatballs reach an internal temperature of 160°F (71°C) on a meat thermometer and the vegetables are tender.
- 07Remove from heat, stir in fresh lime juice and remaining salt to taste.
- 08Ladle into a deep serving bowl, ensuring meatballs and vegetables are generously covered with broth. Top with remaining raw diced onion rings and chopped cilantro.
- 09Cook the turkey until the turkey reaches an internal temperature of 165°F (74°C) in its thickest part before serving.
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