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
Ingredients
- 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
Instructions
- Step 1) Mix together barbecue sauce and salsa; set aside.
- 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.
- 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.
- Step 4) Wet hands and portion into 1-inch meatballs; set aside.
- 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.
- 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.
