TURKEY ALBONDIGAS RECIPE RECIPES

Steps:

• Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
• Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
• Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeno and cilantro.

Steps:

• Combine the olive oil, garlic cilantro and 1 t each of the salt& pepper in a blender.
• Puree until smooth.
• In a large bowl, mix together the turkey, egg and cilantro paste.
• Add the bread crumbs and mix only until combined.
• Roll into small walnut sized meatballs in the palms of your hands and place on a tray in the refrigerator.
• Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat.
• Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for about 2-4 minutes.
• Add the cabbage, jalapenos and tomatoes and cook, stirring frequently until the vegetables are limp, about 3 minutes longer.
• Pour in the chicken stock.
• Bring to a boil, reduce heat to simmer and cook, uncovered for 15 minutes.
• Meanwhile, heat the remaining oil in a medium skillet over medium high heat until nearly smoking.
• Add the meatballs in batches, shaking the pan to prevent sticking and brown on all sides.
• Transfer with a slotted spoon to paper towel to drain.
• When all meatballs are browned, transfer to the simmering stock and cook an additional 5- 10 minutes.
• Stir in the vinegar and serve hot.
• Note: For a heartier dish add a handful or two of brown rice or small shaped pasta along with the stock.