• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Albondigas de Pavo con Chile Poblano (Turkey Meatballs with Poblano Chiles)

    You don’t have to invest in a gargantuan pre-basted buttery ball of poultry to enjoy turkey. A simple package of ground turkey is less expensive, healthier, and can be served happily without the post meal obligation to months of leftovers. An easy white wine, poblano, and carrot sauce keeps the meatballs moist and flavorful.


    Ingredients
    1
    pound
    ground turkey
    1/2
    cup
    breadcrumbs
    1/4
    cup
    chopped parsley
    1/4
    cup
    minced onion
    1
    large egg
    1/2
    cup
    Olive Oil
    1
    chile poblano, roasted and peeled (or 1/2 cup canned green chiles)
    1
    carrot, peeled and chopped
    1
    cup
    white wine
    *
    kosher salt and freshly ground black pepper
    Directions
    In a medium mixing bowl, combine the ground turkey, breadcrumbs, parsley, onion, and egg. Season with salt and pepper. Divide the mixture into 16 equal portions and roll into meatballs.
    Heat the olive oil in a 9-inch skillet. Add the meatballs and fry on one side for 5 minutes, turn, and then fry for another 5 minutes or until the meatballs are cooked through. Remove the meatballs from the pan and set aside in a serving dish.
    Add the poblanos and carrots to the pan and sauté for about 5 minutes, until the carrots are al dente. Add the white wine and stir and scrape to combine all of the caramelized bits in the pan.
    Adjust the salt and pepper if necessary. Simmer for 1 to 2 minutes. Pour the mixture over the meat balls and serve immediately.

    The base number of servings for this recipe is 4
    OK

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