Albondigas Verde with Sweet N Smoky Glaze Recipe

  • Yield:

    About 36, 1-inch meatballs

  • Total Time:

    1 hr

  • Prep Time:

    30 mins

  • Cook Time:

    30 mins


  • 1/2 cup Hickory Smoke BBQ Sauce
  • 2 tablespoons chipotle salsa
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1 cup very finely minced fresh spinach (2 ounces)
  • 1/4 cup fresh minced cilantro
  • 1/2 cup finely minced onion
  • 2 cloves garlic cloves, minced
  • 1 teaspoon ground cumin seed
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black medium grind pepper
  • 1 egg, lightly beaten
  • 1 pound fresh ground turkey breast
  • 1-1/2 tablespoons Mazola® Corn Oil


  1. Step 1) Mix together barbecue sauce and salsa; set aside.
  2. Step 2) Rinse quinoa thoroughly with cold water using a fine mesh strainer. Heat 1/2 cup water to boiling in a small saucepan; add quinoa. Return to a boil; reduce heat, cover and simmer 12 to 15 minutes or until all water is absorbed. Remove from heat, fluff, cover and let sit 5 minutes.
  3. Step 3) Combine spinach, cilantro, onion, garlic, cumin, smoked paprika, salt, black pepper, egg and quinoa in a large mixing bowl. Stir in turkey and mix thoroughly.
  4. Step 4) Wet hands and portion into 1-inch meatballs; set aside.
  5. Step 5) Heat 2 teaspoons oil in a large (10 to 12-inch), nonstick skillet over medium-high heat. Add half of the meatballs to skillet and brown all sides until cooked through, about 10 minutes. Removed cooked meatballs from skillet, cover and keep warm.
  6. Step 6) Add remaining oil and repeat cooking process for remaining meatballs. Place all cooked meatballs in skillet. Pour sauce over top; gently stir over medium-low heat for 5 minutes until meatballs and sauce are fully heated.