Dinner · Mexican · 15 min
Turkey Albóndigas in Smoky Roasted Tomato-Chipotle Broth
- Calories
- 710
- Protein
- 72g
- Carbs
- 47g
- Fat
- 24g
Ingredients
- 361.9 g Turkey, Ground, raw
- 132.3 g Quinoa, cooked
- 53.0 g Sweet potato, raw
- 53.0 g Spinach, raw
- 132.3 g Tomato sauce (pureed Roma tomatoes, onion, chipotle)
Method
- 01In a medium bowl, combine the ground turkey with 100g of the cooked quinoa, minced cilantro, and a pinch of salt to form the albóndigas.
- 02Gently roll into golf-ball-sized spheres.
- 03In a deep Dutch oven, simmer the roasted tomato-chipotle sauce.
- 04Gently drop the turkey meatballs into the simmering sauce.
- 05Cover and poach for 12-15 minutes until the meatballs are cooked through and firm.
- 06While poaching, steam the diced sweet potatoes until tender.
- 07Fold the spinach and remaining 150g of cooked quinoa into the sauce during the last 3 minutes of cooking to wilt the greens.
- 08Serve the meatballs in deep bowls, ensuring each portion gets a generous ladle of the smoky broth and the quinoa-sweet potato mixture.
- 09Garnish with a squeeze of fresh lime and a dusting of fresh cilantro.
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