Turkey Albondigas
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
turkey
|
*
|
| 3 | slices |
bread
|
|
| 3 | large |
eggs
|
|
| 2 | cloves |
garlic
chopped |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | quarts |
turkey stock
|
* |
| 10 | ounces |
corn
|
|
| ¾ | cup |
almonds
blanched, ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
turkey
|
*
|
| 3 | slices |
bread
|
|
| 3 | large |
eggs
|
|
| 2 | cloves |
garlic
chopped |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
cumin
ground |
|
| 2 | quarts |
turkey stock
|
* |
| 289 | ml/g |
corn
|
|
| 177 | ml |
almonds
blanched, ground |
|
Directions
Place the turkey meat in a bowl. Squeeze the excess moisture from the bread and crumble it into the turkey meat.
Put the turkey and bread mixture through a meat grinder.
Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix well.
Shape the mixture into walnut-size balls.
Bring the turkey stock to a boil. Drop the albondigas into the boiling stock.
Reduce the heat and simmer for 10 minutes.
Remove the cooked albondigas with a slotted spoon and set.
Boil the stock for another 30 minutes to reduce and thicken it. Add the corn and the ground almonds.
Return the albondigas to the stock.
Heat through and serve in bowls garnished with chopped chili peppers, if you wish.
